Pulihora (Andhra Style)

Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.
Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .
Now in the same pan , pour in the thick tamarind juice along with sugar and fry, it until it turns into a paste and oozes out oil .
Now toss in some salt into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .
Serve hot or cold as per taste .
Chef's Notes::
1) Tossing in turmeric and oil while cooking rice , gives rice a perfect texture by making it a little hard ,so that, when you mix with your hands , the rice won't mash up. Not only this ,your rice acquires a perfect yellow color nn2)Using freshly prepared rice , gives the best flavor than left over rice nn3)While making the tamarind pulp , as per the steps provided, you can refrigerate the extra pulp in a air tight jar , for next use in sambaar, or dal or for puliyogare.nn4)Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect taste , by cutting the sourness nn5)Toss in the salt on rice , so that ,it will be distributed evenly while mixing .nn6)While tempering , make sure you temper all the seeds once , then nuts and then green chilies ,ginger ,and curry leaves as some turn brown easily while some like chick pea take time