Puliogare Powder

Tamarind Base: Soak a large lemon-sized ball of tamarind in warm water, extract the juice, and reduce it in a pan to a thick pulp. 

Tempering: In a pan, heat 2 tbsp of sesame oil. Add 1 tsp of mustard seeds, a few dry red chilies, a pinch of asafoetida, and some curry leaves. Let them crackle. 

Mixing the Powder: Add 3-4 tbsp of Masala Mantra Puliogare Powder to the tamarind pulp along with salt to taste and a spoonful of jaggery to balance the tanginess. Cook until the oil separates. 

Combining with Rice: Prepare your steamed rice and let it cool slightly. Mix in the prepared Puliogare paste ensuring the rice is evenly coated. 

Serve: Garnish with roasted peanuts and fresh coriander leaves before serving.