2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts
Method
- Pressure Cook the rice and spread on a plate. keep aside.
- Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
- Grind this into a fine powder. Set aside.
- To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
- Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
- Pour into the tamarind juice mixture.
- Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
- Add cooked tamarind gravy to the rice.
- Pour in 1 tsp. of oil, if needed. Mix well and serve.