Tamarind Rice / Chinthapandu Pulihora

Ingredients:

raw rice- 1 glass
Tamarind- lemon size
turmeric- 3/4 tsp
red mirchi- 4
green chillies- 8
salt- as per taste
hing- 1/2 teaspoon (optional)
curry leaves- handful
oil-3 tbsp

For Seasoning:
Peanuts- 2 full tbsp  ( if want more u can put more)
Channa Dal 1 full tbsp
Urad Dal   1 full tbsp
Mustard seeds 1 full tbsp
jeera - 2 small pinches(Cumin seeds)

Method:
1.wash  rice and cook it in rice cooker.(1 glass rice pour 2 glasses of water.)
2. soak tamarind with water.And heat heat it for 2-3mins.Let it be cool and grind the paste.
3.Take 2 cups of tamarind pulp by adding water little by little
4. Heat  the vessel with medium flame and pour oil
5.fry Red chilies, hing, green chilies.(Tear the ends of green chilies)
6.Add tamarind juice, pinch of turmeric powder and salt Boil it and keep it medium low for 5-10 minutes.
7.Take a cooked rice in big dish(lid)
8.Heat 2 tbs 0f oil for seasoning fry Fry Peanuts, Urad Dal, mustard seeds and cumin seeds,raw curry leaves  one by one.At last add pinch of turmeric powder
9.pour everything on the cooked rice.(seasoning and tamarind juice )Mix well
10.now wen can Garnish it with coriander leaves/cashew/Peanuts/ (optional) and serve

Tips:
1.We can store the remaining pulp in  fridge and reuse next time.
2.we can use that pulp in curries also

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