Ingredients:

• Rice – 2 cup
• Peanuts -1/4 cup
• Coriander powder – 1/2 tsp
• Mustard -1/2 tbsp
• Fenugreek seeds – 1/4 tsp
• Red Chillies – 5 to 6
• Sesame seeds – 1.5 tbsp
• Tamarind – 1/2 cup puree
• Coconut – 1/2 cup
• Seasoning:
• Mustards – 1/2 tsp
• Curry leaves – 4 sprigs
• Asafoetida – 1/2 tsp
• Turmeric -1/2 tsp

Method:

1. Cook rice and water in a 1:1.5 ratio in a pressure/electric cooker
2. Set aside to cool in a colander
3. Soak mustard, fenugreek and red chillies
4. In a pan, dry roast sesame seeds till they turn light brown and set aside to cool.
5. Blend the roasted sesame seeds and the soaked mustard, fenugreek and red chillies to a fine paste
6. In a pan, heat oil and add the seasoning (mustard, asafoetida, curry leaves, peanuts and turmeric powder).
7. Once the mustard crackles, add the tamarind puree, salt, coriander powder and simmer.
8. Once oil starts separating from the gravy, add shredded coconut, cooked rice and finally the paste (sesame, mustard, fenugreek and red chilli). Mix well, turn off the flame, and leave covered for a few minutes
9. Garnish with chopped coriander leaves. Serve with spicy papad and coconut raita

Recipe courtesy of Lakshmi Sreevatsa