Soak the tamarind in 2 cups of warm water for 5 min and extract the pulp.
3.
Dry roast and grind, under 'To roast and grind.'
4.
In a kadai, add oil. Once hot, add mustard seeds, urad dal, chana dal, red chillies, green chillies, curry leaves and saute for 2 minutes then add tamarind pulp.
5.
Add asafoetida and allow it to boil.
6.
Once it begins to thicken probably after 10 -15 minutes, add the ground powder and MTR powder.
7.
Add required salt and once oil seperates, switch off the stove.
8.
Add to the rice and mix as needed.
9.
Pulisadham is ready. Serve it withpapad, potato fry or potato chips.
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