Quick Tamarind Pulao with Curry Leaves

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Preparation info

  • Serves

    3 to 4

    • Difficulty

      Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

If we want to put a flavored rice on the table and are working in “last-minute” mode, this inviting tamarind-flavored pulao from Tamil Nadu, made with leftover plain rice, is a good place to turn. The yellow-tinted mound of rice is dotted with curry leaves and chopped green chile. We like to serve it with an intensely colored vegetable dish, say, a Shredded Green Bean Mallum or Pea Shoots for a Crowd, perhaps with