Karnataka Puliyodhara

Ingredients

• 2 cups rice, washed
• 1 lemon-sized ball tamarind, soaked in ½ cup water for 10 minutes
• ¼ tsp fenugreek seeds
• 1 tbsp coriander seeds
• 6 red chillies
• ½ tsp cumin seeds
• ¼ tsp black peppercorns
• 5 tsp groundnut oil / gingelly oil
• 2 tbsp jaggery
• 1 tsp mustard seeds
• ½ tbsp split black gram, skinless (dhuli urad dal)
• ½ tbsp split Bengal gram (chana dal)
• 3 tbsp groundnuts, broken
• 15-20 curry leaves
• ½ tsp sesame seeds
• ½ desiccated coconut (copra powder)
• Salt to taste

Method

1. Put the rice in a cooker. Add 2-2½ cups water and cook until 4 whistles. Remove from heat and allow the pressure to be fully released. Open the lid and allow the rice to cool. After a few minutes, transfer the rice to a large open vessel. Mix a bit of salt in it and set aside. (The rice grains should be soft, but should not stick to each other.)
2. Extract the tamarind juice and set aside.
3. Place the fenugreek seeds in a thick-bottomed pan and roast until fragrant. Add the coriander seeds, 4 red chillies, cumin seeds, and peppercorns. Roast lightly and remove from heat. Cool and grind into powder.
4. Heat 4 tsp oil in another pan; add the mustard seeds and as they begin to splutter, add the black gram, Bengal gram, and 2 red chillies. Lightly crush the groundnuts and add. Sauté until the groundnuts turn golden brown in colour.
5. Add the curry leaves and the tamarind juice and allow it to boil until the raw smell of tamarind disappears.
6. Add the ground powder from step 3 to the tamarind mixture.
7. Heat the remaining oil in a pan and add the sesame seeds. As they begin to crackle, add it to the tamarind mixture. In the same pan, roast the grated coconut until fragrant. Remove from heat and add to the mixture.
8. Add the mixture in small quantities to the rice until it suits your taste. Mix well.
9. Serve hot or at room temperature with a potato dish, chips or curd.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).