Huli Anna /Tamrind Rice

Hulianna is Pulioggare's lesser known cousin. One of the rice dishes that are destined to be lunch-box-hits!
I make a big batch, leave it in the refrigerator. Heating up each serving as I pack Honey's lunch box.

We will need,

Rice                       2 cups cooked and cooled
Tamarind                   size of a lemon (Soaked in warm water for 15-20 minutes)
Huli Pudi /Sambar Powder    1.5 tsp
Jaggery                  1.5 tbsp (crushed, more or less depending on taste)
Peanut Oil              3 tbsp
Green Chillies        2-3 slit
Mustard            1/4 tsp
Hing                   a dash
Onion               1 medium chopped (Optional)
Curry leaves      a hand full
Peanuts              a hand full
Salt to taste

Method:

• Squeeze and extract as much pulp from the tamarind. Discard the fibers.
• Combine the pulp, Huli pudi, jaggery in a thick bottomed pot. Cook till the mixture smells fragrant, about 20 minutes. Set it aside
• In another pan, heat oil. Toss in the mustard seeds, hing, curry leaves, green chillies, onion and peanuts one after the other. Cook till peanuts are toasted. Set it aside.
• To assemble, stir in the cooked tamarind into the rice, a teaspoon at a time. Check the taste and stop mixing once the desired taste is achieved. I like it with a lot of tamarind, MIL likes with just a hint!! So play with it...Adjust salt.
• Finally mix in the onion- peanut takda with the rice and enjoy...