Start by cooking the rice until it is fluffy and fully cooked.

In a bowl, mix the tamarind pulp with a little water to dissolve it.

In a pan, heat the oil over medium heat.

Add mustard seeds, urad dal, chana dal, and dried red chilies to the hot oil and fry until mustard seeds pop and dals turn golden.

Pour the tamarind mixture into the pan and bring to a gentle simmer.

Add the puliyogare powder to the simmering sauce and mix well.

Gently fold the cooked rice into the tamarind mixture until evenly coated.

Transfer the puliyogare to a serving bowl and garnish with fresh coriander leaves.