Tamarind rice, a traditional South Indian dish, is served with Andhra-style chintapandu pulihora, a simple and delicious dish that pairs well with sour, spicy flavors.
Take 2 cup cooked rice, ¼ tsp turmeric powder, ¼ cup roasted peanuts, and fresh coriander for garnish.
¼ cup-soaked tamarind, 1 tbsp oil, ½ tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, a few dried red chilies, ¼ tsp asafoetida, salt to taste, and curry leaves.
Heat oil, add mustard seeds, urad dal, chana dal, red chilies, asafoetida, and curry leaves, then boil tamarind water until thickening.
Mix cooked rice, turmeric powder, and tamarind paste in a large bowl, ensuring they are lightly coated without breaking.
To enhance the crunchiness of the dish, add roasted peanuts, mix thoroughly, and adjust the salt as needed.
Add fresh coriander leaves to the tangy, spicy Tamarind Rice, and it's ready to be served.