First lets cook rice. Add the oil to your IP and switch on the saute mode.

When it becomes hot, add the mustard seeds, curry leaves, asafoetida, chana dal and let the mustard seeds splutter.

Now add the rice, 1 tsp salt , 13/4 cups water and cook on manual high for 6 minutes. Release pressure after 6 minutes and open it.

Transfer the rice to a plate and let it cool while you make the puliyodharai powder or puliyodharai paste.

Switch on the saute mode in your IP and add 1 tsp oil. When it becomes hot, add the chana dal, red chillies, asafoetida, fenugreek seeds, coriander seeds, black pepper, curry leaves and roast well in medium heat until the chana dal turns golden. When done, set it aside in a plate to cool.

Now add the tamarind and saute for couple of minutes (Note you cannot make the powder version if you have wet tamarind or tamarind paste. If you do please do the puliyodharai paste version below and not the powder)

Now grind everything along with the tamarind to a somewhat smooth powder. Add salt as needed and set it aside.

Switch on the saute mode in your IP and roast all the ingredients (chana dal, coriander seeds, red chillies, black pepper, fenugreek seeds, asafoetida, curry leaves) until the chana dal turns golden. When done, set it aside. Cool it and grind it to a smooth powder.

Soak the tamarind in 11/2 cup hot water and extract the juice. ( If using store bought tamarind paste, prepare 11/2 cups of tamarind water.)

Add 1 tbsp sesame oil, extracted tamarind water to your IP.

Add the ground powder to it and cook on manual high for 3 minutes.

When done, Open it up immediately by releasing the pressure and cook it in saute mode for 2 to 3 minutes until it thickens and becomes a paste. Add salt as needed

Add the puliyodharai powder or paste to the cooked rice and mix well. Garnish your instant pot tamarind rice with roasted peanuts and serve it with a side of chips or aviyal.