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["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
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2)Using freshly prepared rice , gives the best flavor than left over rice
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3)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.
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4)Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect taste , by cutting the sourness
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5)Toss in the salt on rice , so that ,it will be distributed evenly while mixing .
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6)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"]
