Pulihora with tender tamarind leaves (Chinta chiguru pulihora)

Ingredients:
Rice - 1 kg
Chinta chiguru - 2 cups
Fresh coconut - 1/2
Coriander  seeds - 1 tsp
Cloves - 4
Cardamom - 2
Cinnamon - small piece
Gingelly seeds - 50 gms
Oil - 100 gms
Dry red chillies - 6-8
Salt to taste
Turmeric - 1 tsp
Channa dal - 2 tbsp
Mustard seeds - 1 tsp
Channa dal - 2 tsp
Curry leaves


Method:

• Cook rice by adding water in 1:2 ratio. The rice grains must be separate.
• Soak 2 tbsp of channa dal for 30 minutes.
• Wash chinta chiguru neatly, remove the stems and grind to make paste by adding salt.
• Grate coconut.
• Dry roast gingelly seeds, coriander, dry red chillies, cinnamon, cardamom, cloves. Grind them to make powder.
• Heat oil in kadai, add channa dal, mustard seeds, curry leaves and fry till mustard crackles.
• Add soaked channa dal and fry for 2 minutes then add chinta chiguru paste, cook till the raw flavor leaves from paste.
• Add turmeric, masala powder, grated coconut, salt.
• Mix well and cook another 2-3 minutes.
• Add this to rice and mix gently.
• Serve.