Chinthapandu Pulihora/ Tamarind Rice

• 2 cup cooked rice
• 2 tbsp oil
• 2 tbsp peanuts
• 1 tsp urad dal
• 1 tsp channa dal
• 1tsp mustard seeds
• 1/2 tsp cumin seeds
• 2-5 dried red chilli
• 4 green chilli (slit)
• 1½ cup tamarind extract
• ½ tsp turmeric
• pinch of asafetida
• handful of curry leaves

Step 1

Take 2 cups of rice (sona masoori) in a cooker, rinse, add 4 cups of water and cook it for 3 Whistles.

Step 2

After the rice is cooked, transfer the rice into a large mixing bowl and let it cool.

Step 3

Now take a pan (place it on medium flame), add oil and add peanuts, channa dal, urad dal.

Step 4

As the dals turn aromatic, add mustard seeds and cumin seeds.

Step 5

As the cumin seeds start to splatter add a pinch of asafetida(hing), turmeric powder and curry leaves.

Step 6

As the curry leaves splatter, add chilies and let them fry a little.

Step 7

Now add 1 cup of freshly squeezed tamarind puree. Allow it to cook on low flame for 5 minutes (keep stirring in the middle). Turn off the flame.

Step 8

Now add this cooked tamarind paste to the cooled rice, add salt to taste and mix well.

Step 9

Tadaaa!!! Super easy Tamarind rice is ready to serve