Preparations:

Take rice in a bowl and add water to it. Wash the rice thoroughly and discard the water. Add the measured water to the washed rice. Place this rice bowl in a pressure cooker and cook. After first whistle, cook the rice on low flame for 10 minutes. Remove the cooked rice from the cooker once it cools down. Immediately spread the cooked rice, using a fork, into a broad vessel.

Take tamarind into a microwave safe bowl and add water to it. Place this bowl in oven and cook on high power for 1 ½ minutes or till the mixture reaches a rolling boil. Stir once and again cook the tamarind on 30% power for 2 minutes. Cool the tamarind mixture and grind to a smooth paste.

Wash and cut green chilies to medium sized pieces. Remove stalks and break red chilies into medium sized pieces.

Method:

Add tamarind pulp and salt to the rice and mix well with a fork.

Heat a pan and add oil to it. When oil is hot add peanuts and fry till they crack. Remove the fried pea nuts and add to the prepared rice. To the remaining oil add fenugreek seeds, bengal gram and black gram. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter. Then add asafoetida, green chili pieces, curry leaves and red chili pieces. Fry the seasoning well and switch off the flame. Add turmeric powder and mix well. Now add this fried seasoning to the prepared rice and mix well gently. Serve after 3 to 4 hours.

Points to Notice:

After rice is cooked, spread it on a plate or in a broad vessel to cool down. While spreading the rice, use a fork so that the rice grains will not get mashed up.

Do not use old tamarind—as the pulp prepared from old tamarind will look dark in color. New tamarind will not be too sour and has its natural sweetness too.

Cooking the tamarind further on 30% power thickens and brings the right consistency.

Fry pea nuts till you hear a crackling sound—otherwise they will be raw.

Adding turmeric powder to the seasoning helps in getting mixed with the hot oil. This seasoning when