Wash the rice twice to remove excess starch.

In a pressure cooker, add rice, water, salt, and oil.

Close the lid and cook for 2 whistles on medium flame. Let it cool completely.

In a bowl, soak tamarind in hot water for 10–15 minutes.

Mash well, strain, and collect the thick extract. Add more water if needed, but avoid making it watery.

Heat oil in a pan over low flame.

Add pepper, fenugreek seeds, cumin, mustard seeds, and coriander seeds. Sauté gently until fragrant.

Add curry leaves and dried red chillies, roast until aromatic.

Switch off the flame, cool completely, then add turmeric and asafoetida.

Grind into a fine powder to make pulihora podi.

Heat groundnut oil in a pan over low-medium flame.

Add peanuts and fry until golden. Remove and set aside.

In the same oil, add chana dal, urad dal, mustard seeds, and cashews.

When golden, add dried red chillies and curry leaves.

Stir in turmeric and asafoetida. Switch off flame and set aside.

In a small pan, add tamarind extract, salt, turmeric, oil, and slit green chillies.

Boil on low-medium flame for 10 minutes until it thickens and oil starts separating.

Add pulihora podi and tempering. Simmer for another 2 minutes. Switch off and cool.

Spread cooked rice on a large plate to cool slightly. The rice should be warm, not hot.

Add oil and curry leaves.

Pour the prepared tamarind paste over the rice.

Mix gently until all grains are coated.

Add the fried peanuts at the end for crunch.

Let the pulihora rest for 1 hour before serving to allow the spices to soak into the rice.