Pulihora - Prasadam style (Dussera prasad)

Ingredients:

• Cooked rice- 1 cup
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 3-4 tbsp
• Peanuts- 1 1/2 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1tbsp
• Mustad seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 2-3 broken into pieces
• Green chilies- 2-3 slit and cut
• Curry leaves- 6-8 washed

For the Tamarind pulp:

• Tamarind- a handful
• Water- 1 1/2 cup or more
• Coriander seeds- 1 tbsp
• White sesame seeds- 1 tbsp (til/nuvvulu)
• Jaggery- a small piece

Soak the tamarind in 1 cup water for 15 minutes. Squeeze the pulp and take it into another bowl. Add water to the tamarind and mash again for second extract. You can do that three times in total. 

Method:

1. Get the tamarind pulp ready and start with the tempering. 
2. Heat oil in a copper-bottom pan and add peanuts. Next add the chana dal, urad dal.
3. Now add the mustard seeds, cumin seeds. And then the dry red chilies. 
4. As the mustard splatters, add asafoetida, green chilies, curry leaves. As the chilies soften, pour in the tamarind pulp and mix. 
5. Keep the heat on medium and let it come to a boil. That will take about 5-7 minutes. 
6. Add salt, turmeric powder, jaggery and mix.
7. Meanwhile dry roast the coriander seeds and as they change color add the sesame seeds. The sesame seeds will start to splatter, turnoff the heat. 
8. Let it cool down and then grind to a powder. Add this powder to the cooking tamarind and mix. 
9. Let the mixture cook till it reduces into a thick paste and and the oil floats on top. That will take about 12-15 minutes. Reduce the heat to simmer as it starts to thicken. This will prevent burning. 
10. Once the mixture is ready, turn off the heat and let it cool. 
11. Meanwhile cool the cooked rice to room temperature. 
12. Add this pulp to the rice gradually and mix well using hand. This will help us separate the lumps of rice easily. Add more pulp as you continue mixing.
13. Add salt and turmeric powder, if required.
14. Let it sit for an hour or so before serving, 
15. It tastes best when served after 3-4 hours.

Notes:

1. The cooked tamarind pulp can be stored in an air tight box in the refrigerator after cooling down. It will last up to a week or 15 days. 
2. The tamarind pulp can be cooked without the tempering. (Only tamarind, salt, turmeric powder and jaggery) This pulp will stay up to two months in the refrigerator. 
3. The cooked rice need to be at room temperature because we usually keep this for long hours and so it should not start to spoil. 
4. You can prepare tamarind rice at night and pack for travel the next day.