Pulihora (Tamarind Rice)

Ingredients:

Long grain rice - 2 cups 

Tamarind Pulp - 3-31/2 Tbsp.

 Cashew nuts or peanuts - few 

Turmeric-1 tsp 

Salt-11/2tsp. or as per taste 

Oil-31/2Tbsp. 

Fenugreek Seeds(Methi)-1/2 tsp

Chana dal-3Tbsp 

Urad dal - 11/2 Tbsp 

Mustard seeds- 2tsp. 

Dry red chillies-4 

Sliced Green Chillies - 4 

Grated ginger-1Tbsp.

 Curry Leaves - few 

Asafoetida (Hing)-1/2tsp. 

Method: 

Cook Rice separately, let it cool in a platter, add turmeric. (Rice should be firm and not soft, so add 1/2 cup less water while cooking.) Heat oil in a pot add methi seeds, when they turn brown add mustard seeds, dry red peppers, cashews or peanuts, chana dal, urad dal. When dals turn brown add sliced green chilies, grated ginger, hing and curry leaves, fry for a minute, add tamarind pulp, salt and cook for a minute. Add this spicy seasoning to cooked rice. With hand mix all the rice and spicy paste altogether thoroughly, without mashing the rice.. Adjust tamarind pulp and salt if needed. You can serve the pulihora, after 1 hour.This pulihora will taste better next day. Serve as a breakfast, snack or special side item with lunch or dinner.