Ingredients:

• 1.5 cups – Rice
• 1/4 cup – roasted Peanuts (remove skin and grounded coarsely)
• 1 tsp – Urad Dal
• 1 tsp – Channa dal
• 1 sprig – Curry leaves
• 1 pinch – Hing
• 1 to 2 – dry Red Chillies
• 1/4 tsp – sambar powder
• 1 tsp – fresh Coconut grated or grated copra (optional)
• 1/4 tsp Methi powder (optional)
• 1 pinch – Turmeric powder
• 1.5 tsp – oil
• 1 small ball size – Tamarind juice
• 1 little – grated Jaggery (optional)
• Salt to taste

Method:

1. In a vessel, pour oil. Add channa dal, urad dal and saute till it becomes golden in colour. Add curry leaves and red chillies.
2. To this, add the tamarind paste and let it simmer for 2 mins.
3. Then add grated coconut, powdered ground nuts, sambhar powder or methi powder and sugar or jaggery.
4. Keep on stirring the mixture till oil starts to leave at the side.
5. Since very less oil is used, stir until it doesn’t start sticking to the pan.
6. Add the cooked rice to this mixture.
7. Garnish with coriander leaves.
8. Serve hot.

Recipe courtesy of Premal Palan