Tamarind Rice

In a pan, toast black peppercorns, mustard seeds, and sesame seeds until fragrant and lightly browned. Once toasted, grind the seeds into a fine powder.

In a separate pan, heat oil and add red chilies, chana dal, curry leaves, and peanuts. Roast until aromatic, then pour in the tamarind water. Once it begins to simmer, add turmeric powder, red chili powder, salt, and the ground spice mix.

Combine the cooked rice with the tamarind paste, ensuring that the rice is evenly coated with the tangy and spicy flavors. Mix thoroughly to incorporate.