Puliyodharai

Ingredients:
Rice-1 cup
Tamarind- size of a big lemon
Salt-for taste
Hing-a pinch
Gingelly Oil- 2 tbsp
Turmeric powder-a pinch

Dry roast and powder:
Channa dal-1 tsp
Urad dal-1 tsp
Red chillies-3
Sesame seeds-1 tsp
Fenugreek-1/4 tsp

For tempering:
Channa dal -1 tsp
Urad dal- 1 tsp
Ground nut-4 tsp
curry leaves - 1sprig
Red chillies- 2

Method:

1. Pressure Cook rice and keep aside.
2.Dry roast the ingredients mentioned above and make into a coarse powder.
3.Soak tamarind in water; squeeze out the juice and sieve all the sediments.The syrup should be very thick (Fluid consistency) unlike the normal tamarind juice we use for sambar/rasam.
4.Boil the tamarind syrup for 10-15 mins; add salt,hing,tamarind powder and half the quantity of coarse powder.
5.Soak urad dal and channa dal in water for 10 mins before tempering. Now temper all the ingredients in gingelly oil and drop it in the tamaring syrup.
6. Pour 2 tbsp of gingelly oil in rice and mix well. The add the tamaring syrup, mix well. Add the rest of the coarse powder fully or as required.

Enjoy adi perukku!

Tips:
1.Soak tamarind in lukewarm water; gives better and more tamarind extract.
2.Do not cook tamarind syrup more than 15 mins and do make the tamarind extract thick (tomato sauce consistency).