Ingredients:
Basmati Rice – 1 1/2 cups, cooked
Tamarind Extract – 1 cup
Sambar Powder – 3 tsp
Jaggery – 2 tblsp, powdered
Salt as per taste
Sesame Seed Oil – 1 tblsp

For Tempering:
Sesame Seed Oil – 1 tblsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 2, halved
Curry Leaves – 1 sprig
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Toor Dal – 1 tsp
Sambar Onions – 1 cup

Method:
1. Heat oil for tempering in a deep frying pan.
2. Add mustard seeds, fenugreek seeds, asafoetida, red chillies and curry leaves.
3. When the mustard seeds start spluttering, add the dals and sambar onions.
4. Fry till the dals turn golden.
5. Add sambar powder and saute for a minute.
6. Add the tamarind extract, jaggery and salt.
7. Simmer for 40 minutes till it thickens to a paste-like consistency.
8. Mix this with the rice.
9. Blend well without any lumps.
10. Sprinkle a tblsp of oil and mix.
11. Serve hot.

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