Tangy Tamarind Rice (Puli Sadam)
THE tamarind in this recipe can be particularly useful in warding off flu and colds. In addition, tamarind benefits include soothing and eliminating sore throats. Garlic offers many health benefits. The high sulphur content in garlic gives it antibiotic properties, helping to keep the digestive system clean by flushing out toxins. It also builds immunity against the common cold.
1½ cups (250m+125ml) basmati rice cooked as per instructions on pack. ½ cup (125ml) tamarind soaked in a ½ cup (125ml) of hot water (add more water if needed, or 2-3 tbs tamarind concentrate).
ROAST AND GRIND:
1 tsp vegetable ghee (replace with oil) 1 tbs (15ml) whole coriander seeds
1 tsp whole cumin seeds
¼ black pepper corns
¼ tsp fenugreek seeds
¼ tsp yellow asafoetida a glug of cooking oil
¼ tsp mustard seeds
10-13 curry leaves
1 small onion finely chopped.
12 cloves garlic peeled
2 tbs (30ml) peanuts
1 tbs (15ml) pea dhal
1 tbs (15ml) mild chilli powder (for extra heat add hot chilli powder) ½ can chopped tomatoes 1 tsp brown sugar (add more if desired) salt to taste
½ cup (125ml) water
TEMPER:
a splash of vegetable ghee or oil
3-5 dry red chillies a few curry leaves
1 tbs (15ml) finely sliced ginger
½ tsp galangal thinly sliced or ½ galangal powder
1-2 tbs (15ml-30ml) finely sliced coconut pieces
Cook the rice as per the pack instructions and keep aside. Soak the tamarind and extract pulp removing the seeds. Roast the coriander, cumin, fenugreek, asafoetida and pepper corn seeds in vegetable ghee or oil. Grind to a fine powder and keep aside.
Heat the oil in a pot and add the mustard seeds and curry leaves. The seeds should pop and the leaves splutter. Add the onions, garlic, peanuts and pea dhal. Cook until the onions and garlic are golden brown.
Add the chilli powder and stir it. Then add the tomatoes and cook through for 8 to 10 minutes. Stir in the tamarind extract, water, salt, sugar and the pounded roasted ingredients.
Simmer on a low to medium heat until fully cooked and the mixture forms a thick gravy for 10 to 12 minutes. Once cooked, add to the cooked rice and use a fork to stir in the gravy or gently give it a few tosses (keep aside).
Now temper by heating some vegetable ghee or oil in a pan. Add the chillies, curry leaves, ginger, galangal and coconut. Fry for a few seconds and then toss over the rice.
It is best served with potato chips or papadams and a creamy-based curry. This dish is also at its best the next day.
If you omit the tempering step, add the ginger and galangal along with the onions.