Chintakaya Pulihora

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Recipe

Ingredients

1 cup	raw rice
1 cup	chintakaya (raw tamarind)
2 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 tablespoons	chana dal
2 tablespoons	urad dal
2 tablespoons	peanuts
3 units	dried red chilies
10 units	curry leaves
1/4 teaspoon	asafoetida
1/2 teaspoon	turmeric powder
—	salt to taste

Instructions

1. 1 Wash and soak the rice for 20 minutes. Cook the rice until each grain is separate and fluffy. Let it cool.
2. 2 Extract the juice from the chintakaya by boiling them in water until soft, then mashing and straining the pulp.
3. 3 Heat sesame oil in a pan. Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, chana dal, urad dal, and peanuts. Fry until golden brown.
5. 5 Break the dried red chilies and add them along with curry leaves and asafoetida. Sauté for a minute.
6. 6 Add the chintakaya pulp and turmeric powder. Cook until the raw smell of tamarind disappears.
7. 7 Add salt to taste and mix well.
8. 8 Gently mix the cooked rice with the tamarind mixture ensuring the rice is well coated.
9. 9 Allow the flavors to blend by letting the dish sit for at least 15 minutes before serving.