Quick Tamarind Pulao with Curry Leaves from Mangoes & Curry Leaves: Culinary Travels Through the Gre
If we want to put a flavored rice on the table and are working in “last-minute” mode, this inviting tamarind-flavored pulao from Tamil Nadu, made with leftover plain rice, is a good place to...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Fine-mesh sieve
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
Ingredients
- 2 green cayenne chiles, or substitute 3 jalapeños, coarsely chopped
- ¼ teaspoon turmeric
- 4 dried red chiles, stemmed and crumbled
- 1 teaspoon black mustard seeds
- 2 pinches asafoetida powder
- 3 tablespoons vegetable oil or raw sesame oil
- ¼ cup coriander leaves or 2 tablespoons dry-roasted cashews for garnish
- About 4 cups cooked rice, chilled or at room temperature
- 1 teaspoon salt, or to taste
- 8 to 10 fresh or frozen curry leaves
- 1 tablespoon urad dal (optional)
- ¼ cup hot water
- Scant 2 tablespoons tamarind pulp
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