Puli Aval Recipe

Ingredients:
2 cups Parched Rice
1 medium lemon sized ball of Tamarind
1 tsp Salt (or to taste)
1/2 tsp Sambar powder
1/2 tsp Turmeric powder
4 Green Chillies, finely chopped

For Tempering
3-4 tbsp Sesame Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
1 tsp Chana dal
1/2 tsp Asafoetida powder
1 dried Red Chilli, halved
1 sprig Curry leaves

For Garnish
2 tbsp chopped Coriander Leaves

Method:
1. Wash parched rice and drain.
2. Soak tamarind in 1 1/2 cups water for 10 minutes. Extract juice and discard pulp.
3. Add salt, sambar powder and turmeric powder to tamarind juice. Mix well and set aside for 10-15 minutes.
4. Heat oil for tempering in a frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add green chillies and saute for about 2 minutes.
5. Stir in tamarind juice. Simmer for 10-15 minutes till the raw aroma of tamarind disappears.
6. Sprinkle in parched rice. Simmer uncovered, stirring occasionally, till all moisture is absorbed and rice is dry. This will take 2-3 minutes.
7. Garnish with coriander leaves.

Serve hot with fried papad.