Pepper Puliyodharai

Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 serving

Ingredients

1/2 cup rice (chawal)
water as required

For Tempering
2 tbsp sesame (til) oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
2 dry red chillies
a few curry leaves (kadi patta)
a pinch of asafoetida (hing)
black peppercorns (kalimirch) powder
1 to 2 tbsp sesame (til) oil

For The Tamarind Paste
a small ball of tamarind (imli) (medium I49 size)
of jaggery (gur)
salt to taste
water
1/2 tsp oil
1/2 tsp fenugreek (methi) seeds
1 tsp black peppercorns (kalimirch)
1 tsp chana dal (split bengal gram)
1/2 tsp pinch of asafoetida (hing)

Method

Cook the rice in a pressure cooker, add 1 tbsp gingely oil and spread on a plate.
For the tamarind paste
For the tamarind pasteSoak tamarind in warm water for 20 minutes, mash lightly, add 2 cups of water and strain.Heat oil in a pan, add the mustard seeds, urad dal, chana dal, red chillies, curry leaves and asafoetida and saute for a while.Add the tamarind water, salt, turmeric powder, asafoetida and curry leaves and while it is boiling add the jaggery.Heat 1/2 tsp of oil in a pan, add a pinch of asafoetida, fenugreek seeds, black peppercorns, chana dal and roast till the peppercorns splutter, cool and grind to a fine powder. Keep aside.When the tamarind water mixture reduces to half add the roasted and ground powder and boil till the mixture thickens.Take it off the gas and add the crushed black pepper powder, mix well.Keep this tamarind paste aside.
How to proceed
How to proceedPlace the rice in a bowl, add gingely oil and tamarind paste as per your taste and mix well.Handy tip:Add some more pepper powder to the Puliyodharai if you want to make it more spicy.