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Rinse 1 heaped cup sona masuri (230 grams) very well in water. Then add the rice in a pressure cooker, also add 1/4 to 1/3 teaspoon salt or add as required.
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Add 2.5 cups water, you can add water depending on the quality of rice.
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Pressure cook for 10 to 12 minutes or 3 to 4 whistles or till the rice is cooked well, do ensure that the rice does not get overcooked, for the hand pounded sona masuri rice, pressure cooked for 14 minutes. when the pressure settles down on its own, remove the lid, fluff the rice.
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Remove the cooked rice on a large plate or tray or a large bowl and allow it cool.
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When the rice becomes warm, add 1/4 teaspoon turmeric powder and 1 tablespoon sesame oil to it.
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Mix well and keep aside, mix gently so that the rice grains do not break. if there are lumps, then break the lumps
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Heat 3 tablespoon sesame oil in a pan.
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Add 1 teaspoon mustard seeds, 1 teaspoon urad dal
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Also add 1 teaspoon chana dal and 1/4 cup peanuts. if you want you can roast or fry the peanuts separately also and add in the rice towards the end.
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Saute on a low flame till the lentils turn golden. the peanuts will also get done by this time.
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Once the peanuts as well as the lentils turn golden, then add 2 to 3 dry red chillies, 1/4 teaspoon turmeric powder/haldi and 10 to 12 curry leaves. you can even switch off the flame if you want.
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Also add a pinch of asafoetida. mix well.
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Now strain the tamarind pulp and directly add in the tempering mixture. strain very well. you can even strain tamarind pulp before and keep aside. stir and mix everything.
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Add salt and 1 to 2 teaspoons of jaggery powder. you can add less or more of jaggery or skip it.
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Mix well and simmer the mixture on a low to medium flame.
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Bring this tamarind mixture to a boil and continue to cook.
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Cook till mixture has thickened a bit and you see oil floating on top, then add the ground spice powder,mix very well.
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Continue to simmer the pulikachal for some more minutes. do stir often.
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Cook till the mixture becomes thick like a thick tamarind sauce or chutney.
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Once this consistency is achieved, then switch off the flame. keep the pan down.
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Add the pulikachal to the rice gently mix very well.
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After the mixing is done, you can serve right away or wait for some minutes for the flavors to infuse and then serve.
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Serve tamarind rice with fried papads.