Firstly, in a large kadai heat oil and splutter mustard, urad dal, chana dal, peanuts, dried red chilli and pinch hing.
Also add few curry leaves.
Now add tamarind extract, turmeric, salt and jaggery.
Mix well, cover and boil for 10 minutes stirring in between.
Cook until the oil separates from tamarind extract.
Further in a pan dry roast mustard, urad dal, cumin, chana dal, coriander seeds, and dried red chilli.
Roast until the spices turn aromatic.
Cool completely and blend to a fine powder.
Transfer the pulihora masala powder to the cooked tamarind extract and mix well.
Mix until the paste turns aromatic
Now add 4 cup cooked rice and salt.
Mix gently making sure the pulihora paste is well combined with the rice.
Finally, enjoy tamarind rice.
