Tamarind Rice Andhra Prasad

Ingredients

• - tamarind rice for temple
• - Oil or ghee as required
• - Spices or sweetener as required
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Make prasad-style tamarind paste: Soak a large lemon-sized tamarind in half cup warm water 20 minutes. Extract all pulp and strain. This should be very thick and concentrated.
3. Cook tamarind to a thick paste: Cook the tamarind pulp in a pan on medium heat 8-10 minutes until very thick and jam-like.
4. Make tempering: Heat 4 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.
5. Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 tbsp raw peanuts. Fry 3 minutes.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt.
7. Add thick tamarind paste: Add the very thick tamarind paste. Mix on low heat until combined.
8. Add rice: Add cold cooked rice. Fold very gently with a flat spatula.
9. Mix evenly: Fold until all rice is coated. This pulihora is made in larger batches for temple offerings.
10. Serve: Let rest 10 minutes so flavours meld. Andhra pulihora used as temple prasad is more intensely flavoured. Serve at room temperature.