Page 78 - UMass2018_CookBook

Ingredients
Serves 8
1 pound tamarind pulp
2 cups white rice, preferably Sona Masoori variety
1 teaspoon ground turmeric 1⁄4 cup vegetable oil 1 teaspoon peanuts 2 dried red chiles 2 teaspoons split black gram 2 teaspoons mustard seeds 2 teaspoons fenugreek seeds 1 teaspoon asafoetida 1 teaspoon green chiles,
halved lengthwise 1 sprig fresh curry leaves Salt
Plain yogurt, for serving (optional)
Tamarind Rice (Pulihora)
Allada Family, Westborough, MA
“This is a dish made especially during festivals in the south of India. Everybody in our family enjoys this tangy, spicy pulihora made during the special occasion. We hope everyone at UMass enjoys this dish as much as we do.” — Sarada Allada
Preparation
1. Place the tamarind pulp in a large bowl and add enough hot water to cover the block. Let soak for 30 minutes. Squeeze and break apart the tamarind pulp to remove as much paste as possible. Strain the paste through a sieve into a small saucepan. Place the saucepan over medium heat and cook until the paste thickens to a ketchup-like consistency. Set aside.
2. Place the rice in a sieve and wash under cold water until the water runs clear. Cook the rice according to the package instructions. Fluff with a fork.
3. Transfer the rice to a bowl and stir in the turmeric and 1⁄4 cup of the tamarind paste. Set aside.
70 | TASTE OF HOME