Puliyodarai (Tamarind Rice + Tofu)

Method

1. 1Brown quickly tofu in 1 tbsp oil till golden — 5 minutes; put aside.
2. 2Heat remaining oil, crackle mustard, fenugreek, chana dal, urad dal, peanuts, dried chillies and curry leaves; cook till golden.
3. 3Add hing and tamarind paste; cook 5 minutes till the raw smell goes.
4. 4Stir in puliyodarai powder, jaggery and salt; pull off heat.
5. 5Toss tamarind mix with cooled rice gently — every grain coated.
6. 6Gently mix in tofu and sesame seeds; rest 15 minutes before serving for the flavour to set.