Cooked rice 1 Cup Tamarind Paste* 1 and 1/2 Tblsp Sesame oil 1 tblsp Green chilli 1-2 Red Chilli 1-2 Mustard seeds- 1/4 tsp Urad dal 1/4 tsp Channa dal 1/4 tsp Peanuts 1 tblsp Cashew nuts few (optional) Salt As needed Grated Ginger 2 tsp Turmeric powder 1/4 tsp Asafoetida 2 pinches Curry leaves Few Method:
In a pan add oil and add the mustard seeds, asafoetida, curry leaves, ginger, broken red chilli and slit green chilli. When the mustard crackles add the tamarind paste | extract. Add salt and turmeric powder.
Let this get cooked and the raw smell of the tamarind goes off. Cook for 5 minutes. Keep the flame low while cooking else it will get burnt. I always like the dals and peanuts to be crunchy and so i add just before serving. If it is ok with you you can add while tempering the mustard seeds. Add the cooked rice to this. Mix well. In a small pan add little oil and add the channa dal, urad dal and peanuts . I added 1 red chilli too. Roast them on a medium flame. Be careful not to get it burnt.
Add the roasted dal and nuts to the rice. Mix well gently and evenly.
Andhra puliyodarai is ready to serve. Serve with Vadam
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