Pulihora (Tamarind Rice)

Preparation time: 40 minutes
Serves: 4

INGREDIENTS:
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8
Turmeric Powder -- 0.5 tsp.
Oil -- 0.5 cup
Water -- 5 cups
Coriander Leaves -- 1 bunch
Curry Leaves -- 20
Sesame Seeds -- 1 tbsp. (powdered)
Asafoetida -- 0.5 tsp.
Salt to taste

METHOD:
- In a large bowl, add water and rice and cook until well done.
- Remove from heat and in a wide, large bowl spread out the rice.
- Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
- Keep it aside.
- Meanwhile in a skillet, heat remaining oil on low heat.
- To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
- When the bengal gram turns light brown, add coriander leaves, remaining curry leaves, asafoetida, sliced green chiles and tamarind extract. Stir well.
- Remove from heat.
- Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.
- Mix thoroughly.
- Serve with Verusanagapappu
- Pacchadi or plain yoghurt.

NOTE: You can adjust the amount of tamarind extract according to your taste.