An audience of two

Tuesday March 11, 2008

How to cook rice (2)
This is the simple rice dish. It uses a tamarind paste called Puliogare that you'd have to be nuts to try and make for yourself. You can buy the paste (or powder) at many Indian shops. The brand I use is MTR. It keeps well in the fridge or freezer for a few weeks after opening. There's also a powder, but I prefer the paste.

8 oz basmati rice
10 oz water
oil
Spices:
1 oz raw peanuts
1 tsp Mustard seeds
1 tsp chopped curry leaves
MTR Puliogare paste
Put the rice and water in a large heavy pan. Cover and bring to a boil. Turn the heat down low and cook until the water is absorbed. Turn off the heat and leave the rice to rest for at least 10 minutes - if you don't then the grains will break.

In a large frying pan heat some oil. Fry the mustard seeds and peanuts until the nuts are starting to turn golden brown. Add the curry leaves and fry for a few seconds. Remove from the heat. Add the rice and stir. Add a spoonful of the Puliogare paste and mix it in. Add more paste if you think it needs it.

You can eat this as a dish by itself, or serve it with sambar or dal or even curry - it's up to you.

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Tags: curry food indian rice