Heat one tsp of oil, fry coriander/dhania seeds, methi, urad (50gms), channa dal (50gms cumin and finally chillies (40gms) till the dals give out a nice aroma.
Keep this aside to cool.
Put the above in a mixer and prepare a coarse powder.
Heat remaining oil, add asafoetida, mustard seeds, remaining dal, nuts, red chillies, curry leaves adn fry till mustard seeds splutter and dal turns light brown.
Add tamarind paste, salt and turmeric powder, cook till the raw smell of tamarind goes and oil floats.
You can add dry fried ground nuts before removing from fire, if you want them crunchy.
Cool the paste and bottle.
Add this readymade paste to cooked rice to prepare pulihora.
You can add paste according to your taste.
1) Add a tsp of oil while cooking rice, so that the grains will remain separate and fluffy
2) You can add 2 to 3 tablesp of dry fried and powdered til to the paste along with nuts. Tastes great!
Editor`s notes: While readymade pastes and powders are commion in stores these days anywhere in the world, wouldn`t it be simply fabulous if you could prepare your own?
These spice pastes/powders are a combination of spices well-roasted, ground and fried either in oil or otherwise so that they are devoid of moisture and last for a few weeks. From ginger-garlic paste which enhances the flavour of our curries to sambar powder and Punjabi Garam Masala, these powders come in handy when you are in short supply of fresh vegetables and other ingredients required to make elaborate dishes.
These pastes/powders are generally mixed with steamed rice and a dollop of ghee/gingelly oil to make a flavourful dish for lunch.