Pulihora

Wash the Basmati rice thoroughly and cook it with 600ml of water until each grain is separate and fluffy. Spread the cooked Basmati rice on a large plate to cool completely.

Soak the Tamarind in 150ml of hot water for 15 minutes. Mash well and extract thick Tamarind pulp, discarding any fibrous residue.

In a heavy-bottomed pan, combine the extracted Tamarind pulp with 5 grams of Turmeric powder, 10 grams of Salt, and 10 grams of grated Jaggery. Cook on medium heat, stirring occasionally, until the mixture thickens and the raw smell of Tamarind disappears, about 10-12 minutes. This is your Pulihora paste.