Tamarind rice

Method

1. 1 Soak the tamarind in warm water, then strain to obtain a very concentrated tamarind juice.
2. 2 Simmer tamarind juice with turmeric and palm sugar for 20 minutes until the mixture thickens into pulikachal sauce.
3. 3 Cook until the sauce thickens; a thin sauce will result in mushy rice that won't keep well.
4. 4 Sauté mustard seeds in coconut oil until they pop, then add chana dal, peanuts, and dried chilies.
5. 5 Mix the tamarind sauce into the sautéed ingredients and let it cool.
6. 6 Mix the leftover rice with the sauce by hand, let it sit for 20 minutes to absorb the flavors, and then sprinkle with sautéed curry leaves.