2 cups rice
4 green chilies
1/2" ginger
Few curry leaves
Lemon size tamarind
Cashew nuts or ground nuts
4 tsp sesame seeds
1 tsp jaggery

Dry fry 4 tsp of sesame seeds and grind to a powder.

Cook rice in a rice cooker with 1:2 ratio water to rice. Add turmeric and 2 tsp of oil to the rice before cooking. Doing this will help spread the color of turmeric evenly and the oil will give a certain fluffiness to the rice. Once rice is done spread on a flat basin and set aside.
Make tamarind juice with tamarind. Add water to tamarind and micro-oven it for a minute, let cool and extract juice: adding as less water as possible.
In a non stick pan make tadka (poppu)in 2 tsp of oil, fry 1 tsp of cashew nuts or peanuts according to taste, 1 tsp urud dal, 1tsp channa dal, few mustard seeds, jeera, hing and 2 red chilies. Then add chopped green chilies, ginger and curry leaves.
Once they are all fried the next step can be done in 2 ways depending on the taste. If you like the crunch of the dals, remove the poppu from the pan with a spoon or strainer and can be added to the rice or it can be left there. Add tamarind juice, salt and 1 tsp of jaggery and let boil till the oil separates.
Add 2 tsp of raw oil (without heating),tadka (poppu) and 4 tsp of sesame powder to the spread out rice. Mix all the above thoroughly.

Green chili and red chili pieces in pulihara taste very good. They absorb the sour of the tamarind and that gives a special taste to them. Try them.

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