Iyengar Pulianchadam
by meenashi

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Iyengar pulianchadam is a variation of tamarind rice preparation, reminiscent of an authentic south indian taste and flavor. The rice is cooked with tamarind water, spices, dals, methi seeds. Sprinkle the roasted peanuts and cashew on the iyengar puliachadam and serve with onion raita.

Iyengar Pulianchadam recipe - How to make Iyengar Pulianchadam

2 cups rice (chawal)
1 cup tamarind water
2 1/2 tbsp coriander (dhania) seeds
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1/4 tbsp fenugreek (methi) seeds
1/4 tbsp freshly ground black pepper powder
8 to 10 whole dry kashmiri red chillies
1 tbsp black sesame seeds (kala til)
2 tsp gingelly oil
1 tsp turmeric powder (haldi)
a few curry leaves (kadi patta)
salt to taste
1/2 tsp asafoetida (hing)
4 tbsp roasted peanuts
4 tbsp roasted cashewnuts (kaju)

For The Tempering
3 tbsp gingelly oil
1 1/2 tbsp mustard seeds ( rai / sarson)
1 tbsp chana dhal
1 tbsp urad dhal
4 whole dry kashmiri red chillies

Method

Heat the oil for the tempering in a kadai and add the mustard seeds, urad dal, chana dal and red chillies.
When the seeds crackle, add the tamarind water, asafoetida ,salt, curry leaves and turmeric powder, mix well and bring the mixture to boil. Keep aside.
Meanwhile dry roast the coriander seeds, chana dhal, urad dal and methi seeds. Keep aside.
Pressure cook the rice with minimum water and allow it to cool.
Add the tamarind paste to the rice and mix well.
Sprinkle the roasted peanuts and cashew nuts and mix well.
Serve hot with onion raita.