Ingredients:

• 1/4 tsp – Fenugreek seeds
• 1/4 tsp – sesame seeds
• 1/2 tsp – Jeera
• 4 to 5 Green chillies
• 1 tsp Tamarind paste
• Salt – according to taste
• 1 tsp – Jaggery
• 1 cup – Basmati Rice
• 2 tbsp – freshly grated Coconut
• Coriander leaves
• Seasoning ingredients:
• 3 tbsp – oil
• 1 tsp – mustard
• 1 pinch of asafetida
• 1 pinch – Turmeric powder
• 1 tbsp – groundnuts
• 1 tsp – Bengal Gram
• 1 tsp Urad Dal
• Curry leaves

Method:

1. Dry-roast fenugreek, sesame, jeera and green chillies, then make a paste. Keep aside.
2. Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
3. Heat oil and add mustard seeds.
4. Add curry leaves and asafoetida. Then add both pastes.
5. Add the cooked basmati rice into the mixture and mix well to coat uniformly.
6. Garnish with grated coconut and coriander.

Recipe courtesy of Saroja Rao