Ingredients
Tamarind pulp - 4 tablespoons
Rice, soaked - 1 1/2 cups
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Skinless split black gram - 1
teaspoon
Split Bengal gram - 1 teaspoon
Asafoetida - A large pinch
Curry leaves - 10 to 15
Green chillies, finely chopped -
2
Dried red chillies, broken into - 2 large bits
Crushed roasted peanuts - 1/2 cup
Roasted sesame seeds - 1 teaspoon
Preparation
Cook the rice with the turmeric powder, salt and 3 cups of water till tender. Ensure that the rice grains remain separate. Spread the rice out on a plate to cool. Heat the oil in a non-stick pan. Add the mustard seeds, split black gram and Bengal gram and sauté till the gram turns golden brown. Add the asafoetida, curry leaves, green chillies and red chillies and sauté till fragrant. Stir in the tamarind pulp diluted with 1/4th cup of water and cook till the mixture thickens. Add the rice and mix gently. Adjust the salt. Add the peanuts and sesame seeds and mix gently. Serve hot.
