Tamarind Rice

🔥 Prep

• Measure 3 tbsp tamarind paste and set aside.
• Break 4 pcs red chillies into 2–3 pieces each.
• Measure 50 g peanuts, 1 tsp mustard seeds, and 1 tbsp chana dal.
• Measure 1.5 tsp salt, 0.5 tsp turmeric powder, and 2 tbsp puliyodharai masala.
• Ensure 50 g cooked rice is cooled completely and fluffed with a fork to separate grains.

🔥 Cook

• 1. Heat 4 tbsp sesame oil in a wide pan or kadai over medium heat until hot but not smoking.
• 2. Add 1 tsp mustard seeds and let them splutter for 30 seconds.
• 3. Add 1 tbsp chana dal and fry for 1 minute until golden brown.
• 4. Add the broken red chillies and 50 g peanuts; fry for 2 minutes until peanuts are crisp and chillies darken.
• 5. Reduce heat to low and stir in 0.5 tsp turmeric powder; cook for 10 seconds until fragrant.
• 6. Add 3 tbsp tamarind paste, 1.5 tsp salt, and 2 tbsp puliyodharai masala; mix well.
• 7. Increase heat to medium and cook the tamarind mixture for 5–7 minutes, stirring frequently, until the raw smell disappears and oil starts to separate at the edges.
• 8. Turn off the heat and let the paste cool slightly for 2 minutes.
• 9. Add the 50 g cooked rice to the pan and gently toss until every grain is evenly coated with the tamarind masala.

🔥 Serve

• Transfer the tamarind rice to a serving bowl and drizzle with a little extra sesame oil if desired.
• Serve at room temperature or slightly warm with appalam (papad), plain yogurt, or a side of vegetable stir-fry (poriyal).