Puli Sadam

Tamarind rice — cooked, cooled rice mixed with pulikachal (the concentrated tamarind-sesame-spice paste made by simmering tamarind pulp with sesame oil, mustard seeds, dried red chilli, chana dal, peanuts, curry leaves, turmeric, and asafoetida until it reduces to a thick, dark paste). The rice is tossed with the pulikachal and left for at least thirty minutes so the paste penetrates each grain. The tamarind rice should be tangy-spicy with the background nuttiness of roasted sesame and peanuts, with the rice grains remaining completely separate. The second most important temple offering food in South India after ven pongal; offered at all major Vaishnavite shrines, particularly Tirupati. Carried in brass vessels and banana leaf packets for long journeys; keeps at room temperature for two days.