Puliyodharai: Tiger Rice

Puli or tamarind is also known as tiger in Tamil hence the existing name to this diverse rice dish. A popular offering in South Indian temples, this traditional temple style tamarind rice is also popular in parts of Andhra especially in the Tirupathi, Chitoor and Cuddapah regions.
Ingredients:
2 cups rice (cook such that each grain is separate, spread to cool)
½ tsp turmeric
Tamarind  (soak in ½ cup of hot water and extract pulp)
½ tbsp jaggery, ½ cup roasted peanuts
Salt to taste
For tempering/tadka
½ tsp mustard seeds
1 tbsp channa daal (split Bengal gram)
1 tbsp urad daal (split black gram)
2 dry red chillies, de-seeded
¼ tsp asafoetida (hing)
3 tbsp cooking oil
Puliyogare powder mix
2½ tbsp coriander seeds  
1 tbsp chana daal
½ tbsp urad dal
½ tsp methi seeds  
½ tsp cumin seeds
1½ tbsp white sesame seeds  
2 sprigs (15-18 leaves) curry leaves
½ tbsp black pepper corns (for a spicier flavour use 1 tbsp)
4-5 dry red chillies
Method:
Wash and boil the rice in 8-10 cups water. Cook the rice such that each grain is separate. While the rice is cooking, prepare the puliyogare mix. In a skillet, dry roast all the ingredients under the Puliyogare mix for 14-15 minutes. Cool and grind to a powder. Spread the cooked rice on a wide plate to cool. Once cool, sprinkle salt to taste, a tbsp of oil and few fresh curry leaves over the cooled rice and keep aside. In 2 tbsp oil add the mustard seeds till they splutter. Then add the channa dal and urad dal and fry till the daals turn red. Next add red chillies, asafoetida, turmeric powder and curry leaves and fry for a few seconds.
Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, about 10 minutes, constantly mixing. Once oil separates remove the paste that has formed from heat. Add 3/4 of the cooked tamarind mixture to the rice and combine properly, adjusting salt. Finally sprinkle two heaped tablespoons of the roasted puliyodharai mix and the roasted peanuts and mix well. Taste the rice and if you feel it could do with more tamarind add the remaining ¼ tamarind mixture.
Let it sit for at least an hour for the flavours to set in before serving.