Chintapandu pulihora (tamarind rice)

Ingredients

• 2 cups cooked rice, cooled
• Lemon-sized ball of tamarind, soaked in 1 cup warm water
• ¼ tsp turmeric
• 1 tsp jaggery (optional)
• Salt to taste
• 4 tbsp gingelly (sesame) oil
• 1 tsp mustard seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• 3 tbsp peanuts
• 4 dried red chillies
• 3 green chillies, slit
• A sprig of curry leaves
• A pinch of hing
• 1 tsp sesame seeds, roasted and powdered (optional)

Method

1. Squeeze the tamarind and strain to get a thick extract.
2. Heat oil and fry the peanuts until crisp. Add mustard, chana dal, urad dal, red chillies, green chillies, curry leaves and hing.
3. Pour in the tamarind extract with turmeric, salt and jaggery. Cook on low heat until it thickens to a paste and oil separates, about 10 minutes.
4. Spread the rice on a plate, add the tamarind paste and sesame powder and mix gently with your fingers.
5. Rest for 30 minutes so the rice absorbs the flavour, then serve.