Pressure Cooker Puliyotharai

Ingredients:

Tamarind – small lemon ball size (without seeds)

Rice – 1 cup

Salt – ¾ teaspoon

Special masala powder - 1 tablespoon

Tempering:

Sesame oil – 2 tablespoons

Mustard seeds – ½ teaspoon

Channa dal - 1 teaspoon

Urad dal - 1 teaspoon

Red chillies – 2

Curry leaves – 15 leaves

Hing – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Peanuts (roasted) –¼ cup

Sesame seeds - 1 teaspoon

Method:

1. Soak tamarind in water for about ½ hour & extract one cup of tamarind water.
2. Wash rice a few times & keep aside.
3. Heat oil in pressure cooker bottom & add mustard seeds, allow spluttering.
4. Add urad dal & channa dal, roast till golden brown.
5. Add curry leaves & red chilles (broken into halves), hing & turmeric powder.
6. Add rice & tamarind water & allow one whistle.
7. Open the pressure cooker once pressure releases, fluff gently.
8. Add special masala powder and mix in gently.
9. Serve with fried potato chips/papad/avial.