Puliyodharai
All of the rice preparations, this is one of my favorites. It brings back childhood memories that I have never been able to place. But it always gives me a warm fuzzy feeling. The tangy flavors of tamarind with the spices makes this rice delicious. When I saw this post by Valli who blogs at Cooking 4 all seasons, I had to try it. I stayed true to the recipe except I toned down the heat. It was delicious and everyone loved it. I have made this version several times and it will be my go to version in the future. You will need For the spice powder 1/2 tsp oil 1 tbsp. urad dal 2 tbsp. channa dal 1 dry red chili pepper 1 tsp. black pepper, whole 1/2 tsp. fenugreek seeds 1/2 tsp. cumin seeds For the tamarind paste 2 tsp. oil 1 tsp. urad dal 1 tsp. mustard seeds 1/2 tsp. cumin seeds 1 red chili pepper 1 tsp. channa dal 1/4 tsp. fenugreek seeds 1/4 tsp. asafoetida 3-4 curry leaves handful of cashews 2 tsp. peanuts 1 tbsp. tamarind extract 1/2 tsp. turmeric powder