Andhra Puliyodarai - Andhra Pulihora - Andhra Puliyodharai - Simple Rice recipe - simple lunch recipe

Our entire family loves puliyodarai. All the time I make it with Pulikaachal. So this time I wanted to do something different this time. I saw this recipe in my book so wanted to try. I tempted to do it because of ginger. I love ginger flavour. However not sure about rest of family. Everyone loved it. Sometimes alternate taste to regular taste works. This is also a very quick recipe perfect for the busy morning to be packed for lunch

Left over rice or cooked rice - 2 cups
Thick Tamarind paste - 1/4 cup (my Tamarind is too strong. If it is not enough add 1 more tablespoon)
Salt to taste
Green chillies - 1-2 (depends on spiciness)
Red chillies - 3-4 broken
Ginger - 2 teaspoon (finely chopped)
Gingerly oil - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Sesame seeds powder - 2 tablespoon
Asafoetida   - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 2 teaspoon
Bengal gram dhal - 2 teaspoon
Peanuts (skin removed) - 2 tablespoon
Cashew nuts - 1 tablespoon
curry leaves - 10-20

Heat 1 tablespoon of oil and add mustard seeds, Asafoetida and let it pop. Add urad dhal, bengal gram dhal, peanuts, cashews and fry till slight brown. Keep it aside. Powder roasted sesame seeds to get about 2 tablespoon.
Heat rest of the oil in the pan. Add curry leaves, turmeric powder and ginger. Fry for 30 sec. Add tamarind paste and sesame seeds powder. Mix well. Fry for 4-5 mins in low flame. 
Add cooked rice. Mix well. Add fried nuts and mix well. Close the lid for 1-2 hrs
Serve with vadagam.