firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts, 2 dried red chilli and pinch hing.

also add few curry leaves and 2 chilli saute slightly.

now add 1½ cup tamarind extract, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery.

mix well, cover and boil for 10 minutes stirring in between.

cook until the oil separates from tamarind extract.

further in a pan dry roast 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, 1 tsp chana dal, 1 tsp coriander seeds, ¼ tsp methi, 1 tbsp sesame and 3 dried red chilli.

roast until the spices turn aromatic.

cool completely and blend to a fine powder.

transfer the pulihora masala powder to the cooked tamarind extract and mix well.

mix until the paste turns aromatic.

now add 4 cup cooked rice and ½ tsp salt.

mix gently making sure the pulihora paste is well combined with the rice.

finally, enjoy andhra style pulihora with curd or papad.