Tamarind Pulihora

Serves: 4
Preparation Time: 60 mins

Ingredients:

Tamarind - 2 cups

Turmeric Powder - 1 tablespoon

Dry Red Chillies  

Green Chillies 

Jaggery - small (lemon size)

Salt 

Methi Powder - 1 teaspoon

Cumin Powder - 1 tablespoon

Hing

Oil

Cashew Nuts

Chana Dal - 1 tablespoon

Groundnuts - 3 tablespoon

Curry Leaves

Sesame Seeds - 2 tablespoon

Red Chillies

Rice - 2

Ghee

 Method:

Soak tamarind in little water for 10 mins.

In a nonstick bowl, add Turmeric Powder,Red Chillies, Green Chillies, Jaggery, Salt,Methi Powder,Cumin Powder,Hing and Oil.

Filter tamarind juice and add to the above nonstick bowl.

Resoak for few mins and cook on medium flame.

Next, fry cashew nuts and fry groundnuts separately and soak Chana Dal.

Take a pan and add Oil to do poppu/tadka by adding Mustard Seeds. Once these are popped, add Cumin Seeds and Urad Dal and include Hing,Green Chillies,soaked Chana Dal and fry Curry Leaves.

Fry Sesame Seeds and Dry Red Chillies.

Soak Rice in water and cook Rice by adding Oil,Salt, Turmeric and Ghee.

Mix all above as per need to cooked rice once cools down.

Remaining prepared tamarind paste can be stored in freezer.