| Difficulty Level:

Easy

| Cooking Time:

30 mins

| Course:

Main Dish

Plated Salad

ingredients needed

  • 2 cups cooked rice (cooled, preferably short-grain or sona masuri)
  • 1½ tbsp tamarind pulp
  • 1½–2 tbsp Rambell Puliyogare Powder
  • 2 tbsp sesame oil (or regular cooking oil)
  • ½ tsp turmeric powder
  • 1 tsp jaggery (optional, for balance)
  • Salt to taste
  • For Tempering 1 tsp mustard seeds 1 tbsp chana dal 1 tbsp urad dal 2–3 dried red chilies 8–10 curry leaves 2 tbsp roasted peanuts A pinch of asafoetida (hing)
Vegan Ready Meal Thai Curry
Fruits and Seeds with Spice Bowls

directions

  • Prepare the Tamarind Base In a small bowl, mix tamarind pulp with about ¼ cup warm water. Add turmeric powder and salt. Set aside.
  • Prepare the Tempering Heat sesame oil in a pan. Add mustard seeds and let them splutter. Add chana dal and urad dal and fry until lightly golden. Then add: Dried red chilies Curry leaves Roasted peanuts Asafoetida Sauté for a few seconds until aromatic.
  • Make the Puliyogare Sauce Pour the tamarind mixture into the pan and cook for 2–3 minutes until it thickens slightly. Add Rambell Puliyogare Powder and jaggery. Mix well and simmer briefly to develop the flavors.
  • Mix with Rice Add the cooked rice to the pan and gently mix until the rice is evenly coated with the puliyogare sauce.
  • Rest for Flavor Let the rice sit for 10 minutes so the flavors absorb fully.
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