1. Crush the tamarind leaves in between both the palms in opposite direction to get a course powder
2. Run this in a mixer for 5 sec to get a fine powder(do not make a paste)
3. Heat oil in a kadai, add mustard seeds, hing,curry leaves
4. Fry till seeds splutter, add dals, fry till they turn light brown.
5. Add both the chillies, fry for 1/2 min
6. Add tamarind leaves powder & haldi, mix well & cook for 2 min with lid on till the raw smell disappears.
7. Remove from kadai.
8. Add cooked rice to this pulihora masala along with til powder, mix thoroughly & garnish with cashew nuts.
9. Serve pulihora with any raitha (onion raitha is the best).

Tip:

• While cooking rice add a tsp of oil (along with salt) so the grains remain separate and fluffy.
• If fresh tamarind leaves are not available we can use dried tamarind powder soaking it in water for 5 min before use
• Pulihora with tender tamarind leaves is called chintha chiguru pulihora in Telugu.