Raw Rice-2 cups
Channa Dal-1/2 cup
Turmeric Powder-1/2 tsp
Salt to taste
Oil / Ghee-1 tbsp
Lemon sized Tamarind
Mustard Seeds-1 tsp
Cumin Seeds-1/2 tsp
Urad Dal-3 tbsp
Red chillies-6 to 7 nos
Green chillies-4 nos(slit length wise)
Asafoetida / Hing-1/2 tsp
Wash and cook the rice with channa dal,turmeric powder,salt and oil mix well.cook it rice cooker.
Soak tamarind in a cup of water for about an hour,mash and squeeze the pulp out of it.
Heat a pan add the freshly made pulp ,let it cook for 5 to 9 minutes add salt .Cook further till the pulp gets thicken.
When the rice is done add the boiled tamarind paste mix together.
Heat oil in a pan,add the mustard seeds and let them splutter,add cumin seeds,urad dal,channa dal,peanuts,fry till light brown color.
Next add the slit green chillies,red chillies,asafoetida and few curry leaves and fry for a few seconds.
Switch of the flame.
Add this tempering to the rice and mix it gentle and thoroughly.
Best tasted when served after 4-6 hrs.
Serve with appadam/chips,sun dried chillies and yogurt.