Puliyodarai (Puliyogare)

How to Prepare

1. Cook 10 cups of rice with 20 cups of water in a large pot until soft and fluffy. Set aside to cool.
2. In a frying pan, heat 1 cup of sesame oil over medium heat.
3. Add 4 tablespoons of mustard seeds and wait until they splutter.
4. Add 20 dried red chilies
5. 4 tablespoons of chana dal, and 4 tablespoons of urad dal. Fry until golden brown.
6. Add 2 cups of peanuts and roast for 2-3 minutes.
7. Add 1 tablespoon of turmeric powder and 2 tablespoons of asafoetida. Stir well.
8. Pour in 4 cups of tamarind extract and bring to a boil. Simmer for 10 minutes until the mixture thickens.
9. Add 4 tablespoons of jaggery and salt to taste. Mix until dissolved.
10. Add the ground spice powder (from pre-processing) to the tamarind mixture and cook for another 5 minutes.
11. Turn off the heat and let the puliyodarai paste cool slightly.
12. Mix the paste with the cooked rice in a large mixing bowl until evenly coated.
13. Garnish with curry leaves and serve hot or at room temperature.