Ingredients:

2 cups – Rice (cooked with salt and kept ready)
1/2 cup – tender Tamarind leaves (picked, washed and drained)
15 curry Patta leaves
6 green chillies, cut vertically
1 tsp – Mustard Seeds
2 tsp – split Urad Dal
1 tbsp – Channa dal
1 tbsp – white til (dry fry and powder)
a pinch – Hing
2 pinches – Haldi
2 Red Chilli
2 tbsp – oil
1 tbsp – Cashew nuts (fried in a tsp of oil/ghee)
salt

Method:

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 secs 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 mins
6 Add tamarind leaves powder and haldi, mix well and cook for 2 mins 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 and garnish with cashew nuts.
9 Serve pulihora with any raitha (onion raitha is the best).j