To make Pulihora: First, add turmeric powder, salt, and sesame oil to the cooled, cooked rice. Gently mix to combine. Squeeze the soaked tamarind to extract the juice, removing any seeds or fibers. Strain the tamarind water and add the jaggery powder. Set aside to let the jaggery dissolve.

For the Pulihora masala mix: Heat a pan over medium heat. Add chana dal, urad dal, toor dal, sesame seeds, dried red chilies, mustard seeds, fenugreek seeds, cumin seeds, black peppercorns, and coriander seeds. Dry roast until fragrant. Let cool, then grind into a fine powder. The Pulihora masala mix is ready.

For tempering: In the same pan, heat oil. Add mustard seeds and let them splutter. Add asafoetida, peanuts, chana dal, urad dal, green chilies, dried red chilies, and curry leaves. Sauté until fragrant and the peanuts are roasted.

Add the tamarind-jaggery water to the pan with the tempered spices. Bring to a boil and cook until the mixture thickens slightly. Add the prepared masala mix and cook until the oil separates.

Pour the prepared masala mixture over the turmeric rice and gently mix until everything is well combined. Transfer the rice to a large pan or wok and heat through.

Your tangy, tasty Pulihora is ready! You can serve it as is, or with yogurt and papad. It tastes great on its own.

Notes: Using a little extra jaggery when preparing the tamarind water makes the rice more flavorful. Do not overcook the rice, as it should remain fluffy after mixing with the masala.