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everyday south african indian food
Puli Rice (Puli Sadham, Tamarand Rice)-is rice that has been infused in a tamarind sauce- made with cumin, fenugreek seeds, mustard seeds, red chillies and onions simmered in Ghee. Amma usually made Puli Rice for lunch or if she had extra rice left over from the day before. Since Puli Rice is often made with precooked rice it is a great way to give new life to left over rice. Tamarind has a sour taste-though it is an acquired taste-it is best used in a small dose when making Puli Sadham.
Biryani (Briyani) is a slow cooked dish prepared by infusing rice and or vegetables and meat with spices to form a mild yet fragrant composition. Prepared in kitchens from across Persia to South Asia and in South Africa too,the preparation of biryani differs in both the use of ingredients and cooking techniques. Biryani was usually one of our Sunday lunch meals . Amma used turmeric or food coloring to color the rice and often made biryani milder than she did Curries and used biryani dhal (black lentils) which I have omitted from this recipe. She often made mutton biryani, chicken biryani or vegetable biryani. She rarely made fish biiryani while her tinfish biryani sometimes featured on the menu for weekday lunches.
Raita is a mild condiment made with curds (yogurt, sour milk) and vegetables like cucumber and or spring onion, mint and coriander-lightly spiced with cumin seeds or jeera powder and chillies. The first time Amma made Raita was after visiting her niece in Durban-who often made Raita with sour milk, chopped mint and red chill-calling it 'Sour Milk Salad'. Raita is the perfect accompaniment to rice dishes such as Biryani or Pilaf but also compliments very hot curry dishes too.
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