Pulihora (Tamarind Rice)

Ingredients

Rice 1cup
Tamarind pulp(thick) 1/2cup
Ginger 1/2 tsp grated
Peanuts 1/4th cup
Salt to taste
Turmeric 1/4tsp
Oil 1/4cup

Seasoning
Mustard seeds 1/2 tsp
Urad dal 3/4 tsp
Chana dal 2 tsp
Red chillies 2 nos
Green chillies 3 nos(cut lengthwise into half)
Asofoetida 2 pinches
Curry leaves 2 stems

Method
Cook rice seperately and let it cool .Heat oil in a pan. Add all the seasoning ingredients except curry leaves and asofoetida. When the mustard seeds start to splatter, add the curry leaves and asofoetida. Add the grated ginger and peanuts and fry a little. Add the tamarind pulp and turmeric to it. Mix it well.add salt . Let the mixture boil for 5mins on medium heat to allow the gravy to soften the peanuts. Then remove it from the heat and mix it in the rice.

History
Pulihora or Puliyodhara or Chitrannam is a very common preparation in Andhra Pradesh and Karnataka Indian cuisine. Puli means sour taste. Pulihora can also be referred as sour rice. It is also known as tamarind rice or lemon rice. In the North coastal part of Andhra Pradesh, viz., Srikakulam, Visakhapatnam and Vizianagaram districts, people used to call it Saddi but younger generations may not know this name. In the districts of Andhra Pradesh although it is considered as the poor man's festival food, it is given as prasadam in temples and is a must in all marriages and functions of rich and poor alike. In Karnataka it is referred as Puliyogare,and in Tamil Nadu, it is called "puliyodharai". The preparation is still the same as above.

This is one of the best ways to reuse leftover Rice in the morning and Tamarind can be replaced with fresh squeezed lime juice. However Lime juice must be added after mixing the seasoning with Rice.