Pulihora ** Specialty recipe **

I thought I better put this down before I forget. Of course, there was plenty of rice left in one of the potlucks, and I had to make something out of it. And the dish was pulihora. I have made this so many times, that I feel like I have perfected it (tamarind rice). There are variations to how you can get the sourness from, e.g., lime, mango, etc. I haven't had success with them yet.

Preparation of rice:
Method 1 (there is no cooked rice)
1. Add some turmeric & some oil along with your regular way of cooking rice.
2. Once the rice is cooked, spread it in large trays so the rice is as separate as possible.

Method 2 (there is already cooked rice)
1. To the cooked rice, add some 'turmeric + water' and sprinkle some oil & microwave.
2. Once the rice is cooked, make sure it is separate and not sticky.

Pulihora preparation:
3. Fry oil in a skillet and add mustard and peanuts.
4. Mix tamarind paste in water or make tamarind water from tamarind. Mix it thoroughly. The water should be as little as possible. Just enough to make the tamarind liquidy. (1 cup of tamrind water : 2 cups of uncooked rice)
5. Add green chillies or red chillies to the skillet. Add curry leaves too if you wish. (Better flavor.)
6. Once the peanuts are fried enough, take the skillet aside and add the tamarind water.
7. Add salt to the skillet and mix.
8. Mix the above paste to the prepared rice and mix thoroughly. Done!

Where can you go wrong?
1. Too much water will make the taste diluted.
2. Roasting peanuts for too long might land the dish in trouble.
3. Mixing the tamarind water while still frying might burn the tamarind paste and other ingredients.