Tamarind Rice (Pulihora)

Tamarind Rice (Pulihora)

Ingredients:
3 cups rice
5 cups water
5 tablespoons tamarind extract
2 tablespoons split Bengal gram
1/2 cup peanuts
1/2 teaspoon mustard seeds
5 dried red chiles
4 green chiles, sliced
8 black peppercorns
1/2 teaspoon turmeric powder
1/2 cup oil
1 bunch coriander leaves
20 curry leaves
1 tablespoon sesame seeds, powdered
1/2 teaspoon asafoetida
Salt to taste

Directions:
1. Cook the rice in the water until well done. Remove from heat and spread the rice out in a wide, large bowl. Add the turmeric, half of the curry leaves and three tablespoons of oil and mix thoroughly. Keep aside.
2. Meanwhile, heat the remaining oil in a skillet on low heat. Add the mustard seeds, split Bengal gram, red chiles, peppercorns and peanuts. When the Bengal gram turns light brown, add the coriander leaves, remaining curry leaves, asafoetida, sliced green chiles and tamarind extract. Stir well and remove from heat.
3. Add salt and the sesame powder to the skillet and add it all to the bowl of rice. Mix thoroughly. Serve with lentil chutney or plain yogurt.

Note:
Adjust the amount of tamarind extract to your taste.