Ingredients: 

• 3 cups cooked rice Lemon sized tamarind  

• 1/4 cup warm water 

• 2 - 3 tbsp oil 

• 1/2 teaspoon mustard seeds 

• 1 tablespoon chana dal 

• 1 tablespoon urad dal  

• 3 tablespoon peanuts 

• 1 tablespoon sesame seeds 

• 3 dried red chillies 

• Few curry leaves 

• 2 - 3 curry powder (Any type of curry powder) 

• 1 teaspoon jaggery powder 

• Salt to taste  

• A pinch of asafoetida (Hing)   

Method:  

1. Soak the tamarind in warm water for 10-15 minutes. 

2. Meanwhile, prepared the rice and keep that aside. (The rice should be fluffy). 

3. After 15 minutes using your fingers, squeeze the soaked tamarind and extract the pulp. 

4. Heat the oil in a pan, add mustard seeds and let it splutter. 

5. Add chana dal, urad dal, peanuts one by one and fry on a low flame till the lentils turn golden and the peanuts crisp. 

6. Now add sesame seeds, dried red chillies, curry leaves one by one and fry. 

7. At this point, you can also add a pinch of asafoetida. Mix well. 

8. Pour the tamarind pulp, curry powder, salt and jaggery directly into the tempering mixture. Stir and mix everything. 

9. Now mix and cook the mixture on low to medium heat for 5 minutes or until thick and the oil separates. 

10. Add the rice and gently mix the rice well and turn off the heat.  

11. Wait for some minutes for the flavours to infuse and then serve.