Puliyogare

Cook 250g Basmati Rice with 500ml water until fluffy. Spread the cooked Basmati Rice on a large plate to cool completely, ensuring grains are separate.

Soak 50g Tamarind in 100ml hot water for 15 minutes. Mash well and extract a thick Tamarind pulp, discarding any fibrous solids.

For the Puliyogare Powder: In a dry pan, lightly roast 15g Coriander Seeds, 10g White Sesame Seeds, 5g Black Peppercorns, 5g Dry Red Chilies, and 2g Fenugreek Seeds until fragrant. Allow the roasted spices to cool completely, then grind them to a fine powder.