Tamarind Rice (Pulihora)
1 recipe Simple Basmati Rice (see above)
3 tablespoons vegetable oil
4 fresh curry leaves
½ teaspoon black mustard seeds
2 dried red chilies, broken
¼ cup salted roasted peanuts
1 cup Tamarind Chutney (see recipe on page 224)
Serves 4–5
Prep Time: 5–10 minutes
Cook Time: 10 minutes
This is a simpler version of a classic of southern India. Serve with South Indian Cucumber Salad (page 60) for a complete meal.
1. Layer the warm rice on a serving platter. Set aside.
2. In a medium-sized skillet, heat the vegetable oil. Add the curry leaves and mustard seeds. When the mustard seeds begin to sputter, add the red chilies and peanuts; sauté for about 30 seconds.
3. Add the chutney. Lower the heat and simmer for about 5 minutes or until the chutney is completely heated through.
4. Spoon the chutney mixture over the rice. Just before serving, mix together the rice and chutney.
