Puliyodarai (Tamil Tamarind Rice with Peanuts and Curry Leaves)
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Ingredients
- 300 g basmati rice
- 3 tbsp tamarind paste
- 50 g roasted peanuts
- 4 dried red chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 12 curry leaves
- 3 tbsp sesame oil
- 1 tsp ground turmeric
- 1 tsp jaggery
Nutrition (per serving)
- Calories
- 471 kcal
- Protein
- 9.6 g
- Carbohydrate
- 67.1 g
- of which sugars
- 5.9 g
- Fat
- 17.6 g
- of which saturates
- 2.7 g
- Fibre
- 3 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions, then spread out on a tray to cool and separate the grains.
- 2
Heat the sesame oil in a pan, add the mustard seeds, urad dal and dried red chillies, and fry for 1 minute until the mustard seeds pop.
- 3
Add the curry leaves and roasted peanuts and fry for 1 minute more.
- 4
Stir in the tamarind paste, ground turmeric and jaggery, and cook for 5-6 minutes, stirring, until thick and glossy.
- 5
Leave the tamarind mixture to cool slightly, then mix it thoroughly through the cooled rice until every grain is coated.
- 6
Serve at room temperature or lightly warmed.
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