Tamarind Rice (Pulihora)

Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3 Cups    Boiled rice
1 Cup      Tamarind Juice

Spice Powder /Podi
1    Tbsp    Channa Dal
1/2 Tbsp    Sesame Seeds
1    Tbsp    Coriander Seeds
1/2 Tbsp    Mustard Seeds
3 Whole     Red Chilli
1    Tsp      Fenugreek seeds

For The Seasoning
1  Tbsp    Channa Dal
1  Tsp      Mustard Seeds
3 Whole   Red Chilli
2 Tbsp     Raw Peanuts
2 Tbsp     Cashew
6 Green   Chilies
1/2 Cup   Curry Leaves
1/4 Tsp    Red Chilli Pwd
1/2 Tbsp   Sesame Seeds
1/4 Tsp     Hing
Oil as Required
Salt to taste

For the Rice (for mixing)
1/4 Tsp   Turmeric Pwd
2 Tsp      Sesame Seed Oil (Idhayam)

Cooking

• In a pan, dry roast all the ingredients listed under spice powder until you get a nice aroma.  Now dry roast sesame seeds separately and powder everything together.

• Heat oil and add the ingredients mentioned under seasoning starting from whole red chilies and then add mustard seeds.

• When the mustard seeds splutters add fenugreek seeds, channa dal, peanuts, cashew and cook them properly on medium flame without burning them.

• Now add curry leaves, chopped green chilies and hing.

• Then add turmeric and tamarind juice to it and finally the SPICE POWDER, red chilli powder(only if you want it to be more spicy).

• Let the gravy cook for 10 to 12 mins till the oil oozes out. Check the seasoning and add salt.

• Now take the cooked rice sprinkle some sesame oil and add the tamarind gravy to it and mix evenly.