Tamarind rice puliyogare

Method

1. 1 Roast fenugreek seeds, sesame seeds, and two dried chilies separately, then grind them into a puliyogare spice powder.
2. 2 Soak the tamarind in 150 ml of warm water, then squeeze out the thickest juice.
3. 3 Sauté the mustard seeds, urad beans, peanuts, and remaining dried chilies in the oil, then add the tamarind juice with palm sugar.
4. 4 Simmer for 12 minutes until the mixture thickens into a sauce that clings to the spoon; the more the sauce thickens, the longer the mixed rice can be stored.
5. 5 Mix the sauce and seasoning powder into the cooled rice, let it sit for 15 minutes to absorb the flavors, then eat.