2 Cups rice,
1/2 Table Spoon Turmeric powder,
2 Table Spoon Grated jaggery,
Salt for taste,
Ingredients for the Tamarind Paste
A large lime-sized Tamarind,
3/4 Table Spoon Fenugreek seeds(menthayam),
1 Table Spoon Coriander seeds,
6 Dred chilllies,
Salt for taste,
2 Table Spoon Grated coconut,
1 Table Spoon White sesame seeds (ellu),
4 Table Spoon Sesame seed oil(ellenne),
1 Table Spoon Mustard seeds,
1/2 Table Spoon Asafoetida powder(hing),
1 Table Spoon Urad dal,
1 Table Spoon Chana dal
1/4 cup Roasted peanuts,
1. Wash and soak the rice in 4 cups water for half an hour. Rinse. Cook in an open, thick-bottomed vessel with 4 cups water
2. Soak tamarind and salt for tamarind paste in 1/2 cup water for 1 Hour.
3. Soak fenugreek seeds, coriander seeds and red chillies in 1/2 cup water for 30 minutess. Drain well.
4. Heat a frying pan and roast the coconut (without any oil) till it becomes a light brown.
Remove and roast the sesame seeds until they start spluttering and turn golden brown. Mix together and grind to a fine powder. Keep aside.
5. In the same grinder, combine all ingredients for tamarind paste and grind to a fine paste.
6. Heat the 3 Table Spoon oil in a same pan and fry the peanuts until crisp. Drain and set aside.
7. Add the ingredients for tempering to the same oil. When the mustard seeds start spluttering, add tamarind paste, jaggery, salt and 1/2 cup water.
8. Mix well and simmer till all water has evaporated.
9. Place rice a large bowl and gradually blend in the tamarind paste. Sprinkle in spice powder and mix well and adjust the salt.
10. Garnish with peanuts and serve.