Pulihora (Tamarind Rice)

Cook 3 cups of Rice and allow cooling while removing lumps out of the rice.

Tamarind Paste - Heat 4 tbsp of Oil in a pan; saute 5 Red Chillies, 1½ tsp of Turmeric Powder, Few Curry Leaves, Salt to taste, Pinch of Asofetida and 2 tbsp of Tamarind Paste. Bring it to boil on medium heat and cook for 10 minutes till the oil seperates. Remove from heat and cool.

Tempering - Heat 2 tsp of Oil in a pan; saute 3 tbsp of Peanuts, 2 tbsp of Channa Dal, 2 tbsp Urad Dal, 1 tsp of Cumin Seeds, 1 cup of Mustard Seeds, few Curry Leaves, 8 slit Green Chilies and a tsp of minced ginger till the dals turn golden brown.

Rice - Add and mix the cooked tamarind paste and the tempering to the rice. Cover and leave aside for a couple hours for the flavors to set in. Serve warm.