TEMPLE PULIODHARAI / Kovil Puli Saadham

There are many ways and methods to do
the tamarind rice.
This is how I do.


TEMPLE PULIOHARA

Ingredients:
200 grms tamarind soaked
1 tsp fenugreek roasted and powdered
50 grms peanuts roasted and remove skin
10 cashew nuts roasted
3 tbs gingelly oil
½ tsp tumeric powder
1 sprig curry leaves
1 tsp fenugreek seeds to temper
1 tsp mustard seeds
2 tsp channa dal
6 dried red chillies
Salt to taste

To fry in little oil and powder:
10 dry red chillies
40 grms coriander seeds
40 grms channa dal
Little asafetida

Method:
Squeeze out the tamarind water, let it be watery.
Heat a wok with the gingelly oil.
Add in the mustard seeds, channa dal, dried chillies,
little asafetida and curry leaves. Sauté well.
Add in the tamarind juice and let it boil.
Add in the salt and tumeric powder.
Let the raw smell go and the puli kachal will become a bit thick.
Add in the ground powder, and boil further.
The oil should separate from the gravy, add in the peanuts,
cashew nuts and roasted fenugreek powder.
Stir well and remove.

Boil rice and let it cool.
Add enough puli kachal to the rice.
Mix well, serve.