Tamarind Rice (Puliyodarai)

Estimated — 1 ingredient not in food database (99% mass accounted for)

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Method

1. 1Rinse 200 g basmati rice under cold water until the water runs clear, then soak in 400 ml water for 20 minutes.
2. 2In a small bowl, mix 100 g tamarind pulp with 200 ml hot water. Let it sit for 10 minutes, then strain through a fine sieve to extract the pulp. Discard the fibres.
3. 3In a heavy-bottomed pot, heat 20 ml oil over medium heat. Add 10 g mustard seeds and let them splutter.
4. 4Add 10 g curry leaves and sauté for 10 seconds until fragrant.
5. 5Pour in the strained tamarind liquid and bring to a gentle boil. Add 10 g jaggery and stir until dissolved.
6. 6Drain the soaked rice and add it to the pot. Stir well to combine with the tamarind mixture.
7. 7Add 400 ml water and 10 g salt (to taste). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. 8Turn off the heat. Let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.