Tangy Tamarind Masala Rice (Puliyogare)

For the Tamarind Water:

½ cup tamarind pulp

2½ – 3 cups boiling water

For the Masala:

6 to 8 dried red chilies

2 Tablespoons chana dal

2 Tablespoons urad dal

¼ cup coriander seeds

1 teaspoon fenugreek seeds

1 Tablespoon white sesame seeds

1 teaspoon black peppercorns

¼ cup desiccated shredded coconut

For the Tempering:

¼ cup peanuts (small red Spanish peanuts or Indian ground nuts)

4 Tablespoons sesame oil (divided 2 +2)

1 teaspoon mustard seeds

2 to 3 dried red chillies

Pinch Asafoetida

1 sprig fresh curry leaves

¾ teaspoon turmeric

2 teaspoons salt  or to taste

2 Tablespoons jaggery powder or to taste

For the Tangy Tamarind Masala Rice (Puliyogare):

4 cups cooked and cooled short grain rice

½ cup Pulikachal

2 Tablespoons freshly cut coriander leaves

To make the Tamarind Water:

1. Place the tamarind pulp, loosely packed, in a bowl.
2. Add the boiling water and soak for 30 to 40 minutes.
3. Pour the tamarind liquid through a strainer over another bowl and squeeze the cooled tamarind pulp to remove all the tamarind juice from the pulp debris. Set the tamarind water aside and discard the pulp.

To make the Masala:

1. Place a shallow fry pan over low heat and add the dried red chilies, chana and urad dal and roast until the dal start to turn golden.
2. Add the coriander, fenugreek and sesame seeds plus the peppercorns and coconut. Stir often until the coconut becomes fragrant.
3. Remove from heat and cool. Once cool, add this mixture to a spice grinder and grind to a coarse powder. Set aside.

For the tempering that creates the Pulikachal:

1. Heat a shallow, heavy-bottom fry pan over low to medium heat and add the peanuts and dry roast them for 3 to 4 minutes or until they are crisp and browned. Transfer them to a plate to cool.
2. Heat 2 Tablespoons of the sesame oil in the same pan then add the mustard seeds cooking on medium high heat until they pop and splutter. Lower the heat to medium, add the dried red chillies, asafoetida, and curry leaves and cook them for about one minute.
3. Add the reserved tamarind water to the tempering mixture plus the salt and turmeric and mix well. Simmer on low to medium heat and slowly bring to a boil.
4. Stir in the ground spice masala and mix until there are no lumps. Cook a few more minutes until it begins to thicken then add the jaggery powder and the reserved roasted peanuts..
5. Simmer until the mixture is the consistency of a thick, spreadable tamarind sauce then drizzle with the remaining sesame oil and mix well. It is now ready to use.
6. Cool the mixture and store in a clean air-tight jar in the refrigerator for up to 2 months.

To make the Tangy Tamarind Masala Rice (Puliyogare):

1. Make the rice and spread it out to cool. Or, use leftover rice.
2. Heat the Pulikachal in a small pot on medium heat (add a bit of water if it is too thick) and then stir it into the rice. Allow the flavours to meld for awhile.
3. Garnish with the coriander leaves and serve.