TAMARIND RICE | PULIYODHARAI

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This is my mom's signature recipe.She prepares this rice whenever we travel in train from Chennai to Madurai. My father perfectly packs this rice in banana leaf and finally wrapped in news paper.Even now whenever we go on road trips, I always make tamarind rice.

Ingredients
Rice: 1.5 cups

To Roast & grind
Begal gram dal:2 tsp
Urad dhal: 1 tsp
Pepper: 1/2 tsp
Cumin seeds: 1/2 tsp
Coriander seeds: 4 tsp
Fenugreek seeds: 1/4 tsp
Sesame seeds: 1/2 tsp
Red chillies: 6

For Tamarind paste:
Red chillies: 5
Oil: 2 tsp
Mustard seeds: 1/8 tsp
Tamarind: a big lemon sized
Fenugreek seeds: 1/8 tso
Turmeric powder: 1/8 tsp
Salt: 1.5 tsp
Asafoetida: a pinch
Jaggery: 1/2 tsp (optional)

For tempering
Gingelly Oil: 3 tablespoon
Mustard seeds: 1/2 tsp
Curry leaves : a sprig
Asafoetida: 1/8 tsp
Peanuts: 1/8 cup
Bengal gram dhal (Kadala paruppu): 1 tablespoon

Procedure

1. Cook the rice with enough water.
2. Soak the tamarind in warm water for 15 - 30 minutes
3. Meanwhile dry roast the ingredients under "To roast and grind" one by one and allow it to cool
4. Grind it to a fine powder
5. Heat 2 tsp of oil in a pan and add mustard seeds.Once it starts spluttering add fenugreek seeds and split red chillies
6. Now add tamarind extract and allow it to boil
7. Add turmeric powder as well and boil it in medium flame until the tamarind paste becomes thick.
8. Add the salt & jaggery to the tamarind paste and mix well
9. Heat 3 tablespoon of oil and add mustard seeds. Once it starts spluttering add curry leaves.
10. Drain the soaked bengal gram dhal and fry until golden brown. Add the roasted peanuts as well
11. Add the tamarind paste 
12. Finally add the ground powder and mix well
13. Cook the rice and allow it to cool
14. Add the cooked paste along with 2 tsp of oil and mix well

Notes:
While dry roasting, coriander seeds, fenugreek, sesame seeds should be roasted until it splutters.
Use only sesame oil for a nice flavor
Add salt and jaggery to the tamarind paste only at the last stage

Step by step pictures