Pulihora ( Temple style)

Ingredients :

2 cups rice ( raw)
big Lemon size tamarind (soaked in warm water )
5 red chillis
1/4 cup peanuts
2 tbs chanadal ( soaked in warm water for 1 hour)
1 tsp cumin seeds and musturd seeds
1/2 tsp chilli powder
1/2 tsp turmuric
3 tbs sesame oil ( u can use regular oil but sesame oil taste must better)
2 pinchs of hing
1 spring curry leaves

To make powder

1 tbs cumin seeds
1/2 tsp methi seeds
1 tbs black sesame seeds

Dry roast cumin seeds,methi seeds and black sesame seeds on low flame for 5 to 10 min let them cool and grind to a fine powder, keep aside

For Final Tadka

1 tbs black pepper corns ( coarsly ground)
1 tbs ghee





Method
.
Cook rice with a pinch of turmuric and salt ( 1:2 rice and water ), spread in a plate and let it cool
.
Heat sesame oil in a pan add cumin seeds, musturd seeds,
dry redchillis ,curryleaves ,peanuts ,soaked chanadal and fry everything on a low flame until brown then add hing
.
Now add tamarind pulp ,salt and chilli powder simmer for 10 min ,until oil separates
.
Add the above ground powder to the tamarind paste and mix
.
Now add cooked and cooled rice to the above tamarind mixture
.
Heat 1 tbs of ghee in another pan , add coarse ground pepper corns ,fry for 2 min then add to rice , mix well
.
Let it sit for 30 min before serving ( it is important)
.
Done