Delicious Pulidorai aka Tamarind Rice at Chez Moi

Been dying to eat some delicious Pulidorai (Tamarind Rice) and since no Chennai trips are planned soon, decided to cook this easy to make comfort food. I had some grocery shopping to do at Neelam"s and Godrej Nature's Basket (for a change as Patel's was closed). Got back home and dug out the Sanjeev Kapoor Khazana of Indian recipe book to get started. Actually you dont really need a recipe book as its very similar to any of the rices - Lime or Curd.

Ingredients
Rice (freshly made) - I used a katori but how much ever you need
Whole Red Chilli's - 6
Mustard Seeds (rai) - 1 tspn
Roasted Peanuts - 1/4 cup
Curry Leaves - 10 -12 (I dont use this)
Ginger - 1 inch piece chopped fine
Onion - 1 big red onion (not in the original recipe but I love the taste)
Tamarind pulp - 3 tbsp (add water to the paste)
Asofoteida - 1/4 tsp
Chana Dal - 2 tbsp
Sesame seeds - 3 tbsp
Urad Dal - 2 tbsp
Turmeric (haldi) - 1.2 tsp

Prep

• Wash and soak the rice in water for half an hour. Drain and cook rice in plenty of boiling water. Once the rice is cooked strain and spread out on a plate. You can add a little oil and mix lightly. I actually just add it into the tamarind mixture.
• Dry roast sesame seeds and grind coarsely with 2 red chillis. Wait for it to cool before you place in the mixie.
• Heat oil in a kadai and add 4 red chillis, mustard seeds, chana dal, urad dal & peanuts. Saute for a couple of minutes till brown. Add turmeric powder, asofoteida, curry leaves, onion, ginger and tamarind paste. Stir fry for half a minute. Add a little more water if too dry.
• Mix in the tamarind mixture and dry mixture to the rice. Mix well and save.

I love tamarind rice with curd & pickle (i ate Priya's red chilli pickle) but you can serve with Papad or Banana Chips.

Do try out this delicious southern delicacy and tell me how it turned out.