| • | Soak tamarind in warm water for about 10 minutes.
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| • | Pass through a strainer to obtain the pulp.
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| • | Boil the rice.
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| • | Spread this rice in a large utensil and let it cool.
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| • | Take a pan and heat oil in it.
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| • | Add mustard, daal, sambar powder, chilles, ginger, asafoetida, tamarind pulp, turmeric and salt.
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| • | If the pulp is very thick, add 1/2 cup water.
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| • | Bring this mixture to a boil.
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| • | Now combine peanuts and curry leaves with it.
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| • | When the mixture starts to leave the sides of the pan, remove it from the fire.
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| • | Now add this mixture to the rice and mix it gently without crushing the rice.
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| • | If it is too dry, add some heated gingelly oil to the rice to separate it.
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| • | Now the Puliyo Darai is ready to serve. |
