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Ingredients:
Rice – 2 1/4 cups, washed
Grind to a paste:
Mustard Seeds – 2 tblsp
Green Chillies – 8
Onion – 1/2, medium
Coconut Piece – 3 tblsp
Ginger – 1 tsp
Garlic – 1/2 tsp
Tamarind Extract – 2 tblsp
For the Tempering:
Coconut Oil – 2 tblsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Whole Red Chillies – 8
Curry Leaves – few
Salt to taste
Method:
1. Cook the rice in 4 1/2 cups of salted water.
2. Drain and add the ground mustard seed paste.
3. Mix well.
4. For the tempering, heat the coconut oil in a kadai.
5. Add the mustard seeds.
6. When they begin to crackle, add the urad dal, chana dal and whole red chillies.
7. Fry till light golden brown.
8. Add the curry leaves and salt.
9. In a big bowl, mix the rice and the tempering.
10. Serve hot.
