Tamarind Pulihara

Variation 1 (Suguna pinnamma recipe)

All You Need:

• Sesame seeds (nuvvulu), lots of it
• Seasoning - Chana dal,Urad dal, Mustard seeds,Fenugreek seeds(good qty), jeers(v little),red chillies,Hing,Turmeric, Groundnuts
• Green chillies (lot of them)
• Red chilli powder (v little)
• Tamarind
• Curry leaves
• Jaggery
• Salt

Recipe Notes:

• Pressure cook tamarind for 3 whistles in a pressure cooker. After it cools a little bit, then squeeze pulp into a colander so that the waste remains in the colander while the thick juice flows in the vessel below.
• Dry roast the Sesame seeds, grind coarsely and keep aside.
• Take a heavy bottomed vessel and put lot of oil into it and do the seasoning - mustard seeds,uraddal,chanadal,v.lil jeera, good qty Hing, red chillies,Palli,Fenugreek seeds(good qty) and turmeric.
• After 2 mins, add curry leaves and lots off green chillies. Let it cook for 2 mins 
• Add Tamarind juice, Jaggery, Salt, Red chilli powder (small spoon). Cook for 15 mins
• Spread white rice in a flat wide vessel and add Turmeric (very important),oil,curry leaves and good qty of nuvvulu podi and salt (lil bit). Mix well.
• Add the tamarind pulp and mix well.

Variation 2:

• Take a heavy bottomed vessel and put some oil into it.
• Add tamarind juice,green chillies and salt and simmer it till the volume reduces.
• Cook rice and spread it in a flat plate so that the grains separate. Add some oil and turmeric to the rice and mix.
• After the rice cools down sufficiently, add the tamarind mix
• Add tadka in the end -> Mustard seeds,Chana dal,Urad dal,Kaju,Peanuts,Hing,Methi powder,Curry leaves,Green chillies,Red chillies