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PULIYAM SADAM (TAMARIND RICE) INGREDIENTS: ½ cup rice
METHOD: Wash, soak and cook rice. Keep it aside. Squeeze out the tamarind in a bowl of hot water. Roast the fenugreek seeds. Let it cool for awhile and then grind. Roast a few peanuts in oil and add it to the tamarind juice. Next heat the rest of the oil and
splutter the mustard seeds and curry leaves in it. Add the turmeric, coriander
seeds, chilli powder and salt and boil for 5 minutes. When the oil seperates,
add the jaggery and switch off the gas. Cool it and mix in the rice. Serve
at room temperature.
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