Tamarind Rice (Pulihora)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If not already done, cook the basmati rice according to package instructions and spread it on a large plate or tray to cool completely.

   Kokkens note: Cooling the rice completely prevents it from becoming mushy when mixed.

2. 2

   In a small bowl, combine the tamarind pulp and water; stir until well mixed and set aside.

   Ca. 2 min.

3. 3

   Heat the sesame oil in a large pan or kadai over medium heat.

   Ca. 1 min.

4. 4

   Add the mustard seed and cumin seed to the hot oil and let them splutter.

   Ca. 1 min.

5. 5

   Stir in the chickpea lentil, black gram lentil, and peanut; fry until the lentils turn golden brown and the peanuts are roasted, about 3-5 minutes.

   Ca. 4 min.

   Kokkens note: Stir continuously to ensure even roasting.

6. 6

   Add the dry red chili, curry leaf, and green chili; sauté for about 30 seconds until fragrant.

   Ca. 1 min.

7. 7

   Pour in the tamarind pulp mixture, turmeric powder, asafoetida, and salt.

   Ca. 1 min.

8. 8

   Bring the mixture to a simmer and cook, stirring occasionally, until the tamarind paste thickens and the oil separates from the mixture, about 5-7 minutes.

   Ca. 6 min.

   Kokkens note: This step is crucial for developing the deep tamarind flavor.

9. 9

   Remove the pan from the heat and allow the tamarind mixture to cool slightly for a few minutes.

   Ca. 3 min.

10. 10

    Add the cooled cooked basmati rice to the pan with the tamarind mixture.

    Ca. 1 min.

11. 11

    Gently mix the rice with the tamarind paste using a fork or your hands, ensuring every grain is coated without mashing it.

    Ca. 5 min.

    Kokkens note: Use a light hand to keep the rice grains separate.

12. 12

    Serve the tamarind rice warm or at room temperature.

    Kokkens note: Tamarind rice often tastes even better after resting for a few hours, allowing the flavors to meld.