Pulikachal Rice

Ingredients

For the Spice Powder

• Chana dal – ¼ cup
• Coriander seeds (dhania) – 3 tbsp
• Dry red chillies – 20
• Fenugreek seeds (methi / mendhiam) – a pinch
• Black pepper – 5–6
• Oil – 2–3 tbsp

For the Tamarind Base

• Tamarind – about 1 heaped tbsp (enough for about 4–5 servings of rice), soaked overnight

For Seasoning

• Oil – 2–3 tbsp
• Mustard seeds (rai) – 2 tsp
• Fenugreek seeds (methi) – ½ tsp
• Chana dal – 1 tsp (optional)
• Peanuts – 3 tbsp
• Turmeric powder (haldi) – a pinch
• Green chillies – 2
• Dry red chillies – 3
• Curry leaves – a few
• Hing (asafoetida) – ½ tsp
• Jaggery – a small piece
• Salt – to taste

Procedure

1. Prepare the Spice Powder

• Dry roast chana dal in a pan until lightly golden.
• Add a little oil and fry coriander seeds, red chillies, fenugreek seeds, and black pepper until aromatic.
• Let the mixture cool and grind it into a fine powder.

1. Prepare the Tamarind Pulp

• Soak tamarind in hot water.
• Extract the thick pulp and strain it to remove fibres and seeds.

1. Make the Paste

• Heat 2–3 tbsp oil in a pan.
• Add mustard seeds and let them splutter.
• Add fenugreek seeds, chana dal (optional), and peanuts and fry until lightly golden.
• Add turmeric powder, green chillies, red chillies, curry leaves, and hing.
• Pour in the tamarind pulp and let it cook until it starts to thicken.
• Add the prepared spice powder and a little jaggery, and mix well.
• Add salt when it starts to thicken and let it cook for few minutes

Note:

Add salt only after the tamarind pulp thickens, otherwise it may splash while boiling and it will become too salty if added early.