firstly, soak 250 grams of tamarind in 2 cup of hot water for 30 minutes.

squeeze the pulp of tamarind and filter it out.

add more water to squeeze all the pulp from the tamarind.

concentrated tamarind pulp is ready.

transfer the tamarind pulp to a large kadai.

also add 5 chilli, a handful of curry leaves, 3 tbsp salt, 2 tbsp jaggery, and 1 tsp turmeric.

mix well making sure everything is well combined.

cover and boil for 20 minutes stirring in between.

cook until the tamarind is cooked well.

to prepare the pulihora spice mix, in a pan take 2 tbsp sesame, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp pepper, 1 tsp mustard, and ¼ tsp methi.

dry roast on low flame until the spices turn aromatic.

cool the spices completely, and grind them to a fine powder.

transfer the pulihora masala powder to the tamarind mixture and cook for 1 minute.

to prepare the tempering, heat ¾ cup oil and fry 1 cup peanut until it turns crunchy.

add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal, 1 tsp hing, 5 dried red chilli, and a few curry leaves.

splutter the tempering and pour over the tamarind mix.

mix well and pulihora pulusu is ready to store in an airtight container for 6 months in the refrigerator.

to prepare the temple-style pulihora, mix 3 tbsp of tamarind rice instant mix with 3 cup of boiled rice.

finally, pulihora is ready to enjoy or pack to lunch box.