Andhra Pulihora Tamarind Rice with Peanuts

What you need

• 300 g (1 1/2 cups) rice, sona masuri or basmati
• 40 g (1 1/2 oz) seedless tamarind, or 3 tbsp tamarind paste
• 4 tbsp sesame oil, or other neutral oil
• 1/2 tsp ground turmeric
• salt, to taste
• 20 curry leaves, divided
• 1 tsp jaggery or brown sugar
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• 4 dried red chillies, broken in half
• 3 green chillies, slit lengthwise
• 1 tbsp ginger, finely chopped
• 1/4 tsp asafoetida
• 50 g (1/3 cup) roasted peanuts
• 1 1/2 tbsp sesame seeds, toasted and ground

Method

Restated from the original video

1. 1

   Cook the rice so the grains stay separate, then spread it on a wide plate to cool.

2. 2

   Soak the tamarind in 250 ml (1 cup) of hot water for 15 min. Squeeze it hard, then strain the thick pulp and discard the fibres.

3. 3

   Sprinkle the turmeric, a little salt, 1 tbsp of the oil and a few curry leaves over the cooled rice and fluff gently with a fork.

4. 4

   Heat the remaining oil in a heavy pan over medium heat and add the mustard seeds. Wait until they crackle.

5. 5

   Add the cumin seeds, chana dal, urad dal and red chillies and fry until the dals turn light golden, about 1 min.

6. 6

   Add the green chillies, ginger, asafoetida and remaining curry leaves and stir for a few seconds.

7. 7

   Pour in the tamarind pulp, add the jaggery and a pinch of salt and simmer, stirring, until it thickens to a glossy paste and smells cooked rather than raw, 5-7 min.

8. 8

   Spoon the paste over the rice and fold gently until every grain is coated.

9. 9

   Add the peanuts and ground sesame seeds and fold again. Taste and adjust the salt.

10. 10

    Leave to stand for at least 30 min so the rice absorbs the flavour, then serve at room temperature.

Imported from sailusfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.