Name: Puliyogare recipe | Tamarind rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 to 3
Ingredients: 1 cup rice ((preferably short grain like sona masuri, ponni etc)); 4 tablespoons tamarind (Lemon sized ball (use as needed, more or less)); 2 tablespoons jaggery (grated (you can use as needed)); ½ teaspoon salt ((adjust to taste)); ½ teaspoon mustard seeds ((rai)); 2 to 3 tablespoons peanuts ((or cashews)); ½ to ¾ tablespoons chana dal ((skinned bengal gram)); ½ to ¾ tablespoons urad dal ((skinned black gram)); Salt ((as needed)); 1 to 2 green chilies (slit); 1 red chili (broken); 2 to 3 tablespoons oil; 1 sprig curry leaves; 1/8 teaspoon asafoetida ((hing)); ¾ tablespoons chana dal; ¾ tablespoons urad dal ((skinned black gram)); 2 to 3 red chilies (broken (preferably byadgi)); 1 tablespoons coriander seeds; ½ tablespoons cumin ((jeera)); ½ teaspoon mustard seeds ((rai)); ¼ teaspoon methi seeds ((fenugreek seeds)); ¼ teaspoon pepper corn ((powder)); 1/8 teaspoon asafoetida ((hing)); 1 ½ tablespoons sesame seeds ((preferably white)); 2 to 3 tablespoons dried coconut ((preferably copra))