Puliyodarai

Ingredients
Rice 2 cups
Tamarind paste 1.5 t.spoon
Red chillies 10
Sesame oil 1/2 cup
Ghee 1 t.spoon
Mustard 1/2 t.spoon
Channa dhall 2 t.spoon
Hing 1/4 t.spoon
Methi 1/2 t.spoon
Coriander seeds 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves
Salt 1.5 t.spoon
Cashews
Peanuts


Method
Cook rice with less water as you would cook for pilaf. Spread
rice on a plate and sprinkle turmeric, little salt and 2 t.spoons
of sesame oil.
Fry mustard, red chillies, channa dhall, hing, turmeric, and
curry leaves in sesame oil.
Mix tamarind paste with little water, and add this to the above
mixture, and let it cook until the flavour comes out. 
Now add peanuts to this and let it cook until the oil comes out.
Dry fry methi, and grind this into a powder.
Dry fry coriander seeds, and grind this into a powder.
Fry cashews in little ghee.
Mix everything together, and garnish with curry leaves.