Ingredients:

• 1 bunch – Coriander leaves
• 1 cup – raw Rice
• 1 – Onion
• 1 tsp – Cumin seeds
• 4 – Green chillies
• 2 – Red Chillies
• 1 tsp – black gram dal
• 1 tsp – Bengal Gram
• Tamarind (lemon sized ball)
• 1/2 cup – grated/shredded Coconut
• A small piece – Ginger
• 3 Cloves – Garlic
• 1 tbsp – Ghee
• A pinch – asafetida
• A small quantity – Curry leaves
• Salt to taste
• Oil for frying

Method:

1. Wash and keep rice in cooker. Add 2 cups of water and a drop of oil so that the rice is not mashed.
2. Always add a pinch of salt or a drop of oil while preparing variety rice.
3. After cooking, spread on a plate and allow to cool.
4. Wash and chop coriander leaves and keep them ready.
5. Chop onion and keep it ready.
6. Add 1 tsp of oil to kadai and fry cumin seeds, red chillies, green chillies, black gram dal, Bengal gram, tamarind, ginger, garlic and grated coconut.
7. Grind them to a paste.
8. Now heat ghee in a pan/kadai and add asafoetida, cumin seeds, chopped onion, curry leaves, ground paste, a little salt and chopped coriander leaves.
9. Mix them well and add to the boiled rice.
10. Recipe courtesy: http://tamilveg.blogspot.in/