Tamarind Rice (Puliyogare/Pulihora)

Soak tamarind in 1 cup of warm water for 30 minutes.

Squeeze out the pulp, strain through a fine mesh sieve, and set aside.

Rinse the rice and toor dal under cold water until the water runs clear.

In a deep pot, bring 10 cups of water to a boil.

Add the rinsed rice and toor dal to the boiling water and cook for 7-8 minutes until tender yet slightly firm. Drain well, let it rest for a few minutes, and fluff with a fork.

Heat oil in a heavy-bottomed wok over medium-high heat.

Add peanuts, urad dal, toor dal, and chana dal. Sauté until golden brown.

Add mustard seeds, dry red chillies, sliced coconut, and curry leaves. Stir for a few minutes until the mustard seeds splutter.

Add salt, chilli powder, sugar, and the prepared tamarind pulp.

Stir well, bring the mixture to a boil, and simmer until the raw tamarind smell fades.

Add the boiled rice to the wok and mix well.

Cover and let it sit for a few minutes to absorb the flavours.

Garnish with fresh coriander.