Ingredients :
- Rice - 3 cups
- Tamarind Extract - 5 tbsp.
- Split Bengal Gram - 2 tbsp.
- Peanuts - 0.5 cup
- Mustard Seeds - 0.5 tsp.
- Dried Red Chile - 5
- Green Chile - 4
- Black Pepper Corns - 8
- Turmeric Powder - 0.5 tsp.
- Oil - 0.5 cup
- Water - 5 cups
- Coriander Leaves - 1 bunch
- Curry Leaves - 20
- Sesame Seeds - 1 tbsp. (powdered)
- Asafoetida - 0.5 tsp.
- Salt to taste
Method :
- In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl
- spread out the rice.
- Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
- Keep it aside.
- Meanwhile in a skillet, heat remaining oil on low heat.
- To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
- When the Bengal gram turns light brown, add coriander leaves,remaining curry leaves, asafoetida, sliced green chilles and tamarind extract, Stir well.
- Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice,mix thoroughly.
- Serve with Verusanagapappu Pacchadi (Pickle) or plain yogurt.
Note: You can adjust the amount of tamarind extract according to your taste