Pulihora......Tamarind rice

Its a South Indian variety of rice, its actually called tangy rice, it can be made with tamarind, lemon, mango or any other citric.

INGREDIENTS:
Rice cooked, but grains should be separate from other .(2 cups).
Tamarind pulp (1/2 cup).
Salt to taste.
Turmeric powder (1 tsp).
Green chillies torn (3-4).
Oil (2 TBs).
Jaggery (1 TBs).
Mustard seeds (pinch), Urad dal (a pinch), Bengalgram (a pinch).
Dried red chillies (2-3).
Peanuts (fistfull).
Curry leaves.

PROCEDURE:
Heat oil in a pan add mustard seeds, ural dal, bengalgram, dried red chillies and allow them to pop, add peanuts and roast them, now add jaggery, green chillies, curry leaves saute till jaggery melts and now add tamarind pulp and turmeric to it, allow it to cook and let it form a thick paste.
 Meanwhile spread the rice in a pan and add salt and mix well, and pour the whole rice into the pan of the paste and mix it well, check that no lumps are found and the paste getting mixed up well. Now off the flame of the pan and stir it up again. Now our pulihora or tamarind rice is ready. It can be served with papad or pickle.
Here the green chillies can be eaten as they are no more hot, but are tangy and sweet.