Puliyogare - South Indian

Ingredients:

Raw rice: 2 cup
Tamarind: 1 lemon size ball
Cashew: 10gm(ground nuts can also be used)
Gingelly oil: 2 to 3 table spoon 
Coriander seeds: 2 tea spoon
Chanadal: 2 tea spoon
Redchillies: 5 to 6
Fenugreek seeds: 1/2 tea spoon
Mustard seeds: 1 tea spoon
Hing: a pinch(asafoetida)
Turmeric powder: a pinch
Sesame seeds: 1/2 tea spoon
Curry leaves, Salt to taste

Preparation:

1. Soak the tamarind in preferably hot water.
2. Cook the rice and keep it aside.
3. Fry fenugreek seeds in a pan without oil till golden brown.
4. Fry sesame seeds in a pan without oil till it splutters.
5. Fry the cashew or groundnuts in the pan with 1 tea spoon of oil.
   Keep it aside.
6. Heat the pan with one tea spoon of oil. Add coriander seeds, 1 
    tea spoon of chanadal and red chillies to the pan. Fry till 
    chanadal turns to golden brown.
7. Powder all the fried items except cashew(fenugreek seeds, 
    sesame seeds, coriander seeds, chanadal and red chillies) in a 
    mixie.
8. Extract tamarind juice from the soaked tamarind.
9. Heat the remaining oil in a pan. Add mustard seeds.
10. After it splutters, add remaining chanadal. After getting golden 
     colour, add turmeric powder, hing and salt.
11. Now add tamarind juice and allow it to boil.
12. After it gets cooked and turns to a paste like consistency, add 
     the grounded powder of masala to it.
13. Now add the fried cashew or groundnuts.
14. Now mix the tamarind masala and the rice gently with the help
     of some oil(gingelly oil).
15. Decorate this rice curry leaves and serve hot with papad