2 cups Cooked rice
2 tablspn Gingely oil
A small piece Tamarind
1 tspn Fenugreek 1 tsp
2 tspn Chana dal
2-3 Red chilly
2 tspn Coriander seeds
25 gms Peanuts
1/4 tspn Mustard
1/2 tspn Cumin
1/2 tspn Split urad dal
a pinch Asafetida
1/4 tspn Turmeric pwd
Salt (to taste)
Wash and soak raw rice and pressure cook it. Spread the cooked rice in a bowl and add a tsp of gingely oil. Mix well and keep it aside. Soak a good quantity of tamarind in hot water for 10 mins.
Separate thick tamarind juice from it.
Heat a pan. Dry roast fenugreek, chana dal, red chilly and coriander seeds. Allow it to cool and then grind to fine powder.
Heat about 2 tbsp oil in a pan. Roast cashews, peanuts and curry leaves till golden.Keep it aside.
Splatter mustard, cumin, urad dal, red chilly, asafetida and chana dal. Add the tamarind juice, salt and turmeric powder.
Allow it to boil, till it reduces in quantity and leaves oil on the sides of the pan. Remove from flame.
Allow to cool and then add grounded spice powder. Mix it with the cooked rice. Garnish with roasted cashew, peanuts and curry leaves.