Pulihora

Ingredients

• Oil (2 tablespoons)
• Asafoetida (a pinch)
• Curry leaves (a sprig)
• Dry red chilies (2)
• Mustard seeds (1 teaspoon)
• Urad dal (1 tablespoon)
• Chana dal (1 tablespoon)
• Peanuts (1/4 cup)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Tamarind pulp (1/2 cup)
• Rice (2 cups)

Instructions

1. Cook the rice and spread it on a plate to cool.
2. Soak the tamarind in water and extract the pulp.
3. Heat oil in a pan and add mustard seeds, chana dal, urad dal, dry red chilies, curry leaves, and asafoetida.
4. Once the mustard seeds start spluttering, add the peanuts and fry until they turn golden.
5. Add the tamarind pulp, turmeric powder, and salt. Cook until the raw smell of tamarind goes away.
6. Add the cooked rice to the pan and mix well until the rice is evenly coated with the tamarind mixture.
7. Serve the Pulihora warm.