Kovil Style Puliyodharai

Ingredients

Method

1. 1

   Prepare the Fluffy Rice

   Wash the rice twice and pressure cook with 2 cups of water and turmeric for 3 whistles. Once the pressure releases, spread the rice on a wide plate (Thambalam), drizzle with 2 tablespoons of gingelly oil to keep grains separate, and let it cool completely to room temperature.

2. 2

   Roast the Spice Blend

   In a heavy-bottomed pan over low-medium heat, dry roast coriander seeds, chana dal, urad dal, and fenugreek seeds until the lentils turn golden brown. Add the red chillies and peppercorns in the last 2 minutes, followed by sesame seeds until they pop. Cool and grind to a slightly coarse powder; do not make it a fine dust.

3. 3

   Extract the Tamarind Essence

   Soak the tamarind in warm water for 20 minutes, then squeeze thoroughly to extract a thick pulp. Strain the liquid to remove fibers and grit, ensuring you have about 1.5 to 2 cups of thick, dark extract.

4. 4

   The Initial Tempering

   Heat 100ml of gingelly oil in a thick kadai until shimmering. Add mustard seeds and let them splutter, then add peanuts and chana dal, frying on medium heat until the peanuts are crunchy and the dal is deep gold. Add red chillies, curry leaves, and asafoetida, ensuring the curry leaves crisp up without burning.

5. 5

   Simmer the Pulikachal Base

   Pour the tamarind extract into the tempering and add salt. Bring to a vigorous boil, then reduce heat to medium-low and simmer for 15-20 minutes. The mixture should reduce significantly and the oil must start separating from the sides, creating a thick, jam-like consistency.

6. 6

   Incorporate Spices and Jaggery

   Add the prepared spice powder and the jaggery to the bubbling tamarind paste. Mix well and cook for another 5 minutes on low heat until the raw smell of the spices disappears and the 'Pulikachal' looks dark brown and glossy.

7. 7

   Assemble the Rice

   Gradually add the Pulikachal (paste) to the cooled rice. Use a flat spatula or your fingers to gently fold the paste into the rice, ensuring every grain is coated without breaking them. Start with half the paste and adjust based on your sourness preference.

8. 8

   Resting Period

   Allow the mixed rice to sit covered for at least 2 hours. This resting phase is crucial as the rice grains absorb the spice and tamarind flavors, deepening the taste and improving the texture.

9. 9

   Final Check and Seasoning

   Taste the rice after the resting period; if the spice level feels low, sprinkle a little more of the remaining powder. The oil should be lightly visible on the grains, giving them a characteristic sheen.