Rice 1 1/2 cups
Tamarind (lemon-sized balls) 2 nos.
Peanuts (raw) ½ cup
White Til Â¼ cup
Mustard seeds 1 tsp.
Whole Red Chillies 2 nos.
Gingelly oil 12 tbsps.
Turmeric powder ½ tsp.
Rice flour 1 tbsp.
Curry leaves 6-8
Salt to taste
Chana dal 2 tbsp.
Urad dal 1 tbsp.
Methi seeds 1 tsp.
Whole Red Chillies 10 nos.
Asafoetida Â¼ tsp.
Curry leaves 6-8 nos.
1.Wash and boil rice in lots of water till Â¾th done, drain, mix in 4 tablespoons of oil and let cool.
2.Soak the tamarind in warm water and extract the pulp and keep aside.
3.Heat 2 tablespoons of oil and fry the masala ingredients. Cool and grind to a coarse powder.
4.Soak the peanuts for 5 minutes and drain. Dry roast the til seeds on a tava on medium heat, cool and pound to a coarse powder.
5.Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies and curry leaves. Add the peanuts and fry for a while.
6.Add the tamarind pulp and cook for a few minutes. Add the masala powder and turmeric powder and bring this to boil and continue simmering till the raw smell goes.
7.Add salt and rice flour dissolved in little water. Mix well.
8.Stir frequently till the oil floats on the top and the mixture reduces to a fairly thick consistency.
9.Add the cooled rice and toss to mix well. Sprinkle the til powder and serve immediately.
Tip: You can make this tamarind mixture in larger quantity and store in the refrigerator. Mix with hot rice whenever required. Use extra oil for longer shelf life.
This item is traditionally prepared in a soft stone vessel to enhance the flavor.