Pulihora

Step 1: Cook 9 oz sona masuri or other medium-grain rice with 2 ¼ cups water in a covered pan over a low heat for 15 minutes until just tender with separate grains. Spread it on a large plate, sprinkle with ½ tsp ground turmeric, 1 ½ tsp salt and 1 tbsp of the 4 tbsp sesame (gingelly) oil and fluff gently with a fork. Let it cool completely.

Step 2: Soak 1 ⅜ oz tamarind in ¾ cup hot water for 10 minutes, squeeze well and strain to get a thick juice, about 150 ml.

Step 3: Heat the rest of the 4 tbsp sesame (gingelly) oil in a deep pan over a medium heat. Fry 1 ⅜ oz raw peanuts for 2–3 minutes until they crackle and turn golden under the skins, then add 1 tsp mustard seeds.

Step 4: When the mustard crackles, add 1 tbsp chana dal and 1 tsp urad dal and fry until golden, about 40 seconds. Add 4 dried red chillies, 4 green chillies, 1 tbsp fresh ginger, ½ tsp gluten-free asafoetida and 25 curry leaves and fry until the leaves are crisp and the chillies blister.

Step 5: Pour in the tamarind juice, add 1 tsp jaggery if using, and simmer over a medium-low heat for 6–8 minutes, stirring, until it thickens to a glossy paste and oil shows at the edges.

Step 6: Tip the paste over the cooled rice and mix gently with your fingers or a flat spoon, so every grain is coated. Common mistake: mixing into hot rice or stirring hard; the grains break and turn mushy. Cool rice and a light hand keep it fluffy.

Step 7: Leave the pulihora to rest for at least 30 minutes before serving; the rice soaks up the tamarind and tastes better. It keeps well for a day at room temperature.