- Raw Rice – 2 cups
- Tamarind – Lemon size
- Turmeric powder – ¼ teaspoon
To fry and grind:
- Red chillies– 1
- Coriander seeds – 1 teaspoon
- Bengal gram dhal – 1 teaspoon
- Fenugreek seeds – ¼ teaspoon
- For seasoning:
- Gingelly Oil – 4 or 5 tablespoon
- Mustard – Half teaspoon
- Red chillies – 3
- Bengal Gram Dhal – 1 teaspoon
- Ground Nut – 1 tablespoon
- Asafoetida – ¼ teaspoon
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
- Cook rice till soft (but not mushy). Put it in a plate or broad vessel and spread it. Sprinkle one or two teaspoon oil over it.
- Soak tamarind and salt in water and squeeze out the juice. Break the red chillies into four or five pieces.
- In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown. Add ground nut, red chillies and curry leaves and fry for a while. Add tamarind juice along with turmeric powder and asafetida powder. Let it boil on medium heat.
- Meantime, take another kadai and put one teaspoon oil and fry one red chilli, bengal gram dhal, Urad Dhal, coriander seeds and the fenugreek seeds. Cool it and powder it.
- Add this powder to the tamarind mixture. Mix well and cook till the oil floats on top. Remove it from stove. It look like tamarind paste.
- Add this paste gradually to rice and mix gently. When mixing you can add one or two teaspoon gingelly oil.
To get the real taste, you have to use only gingelly oil. You can use ground nut with skin or without skin. If you want crispy taste, instead of adding the groundnut while seasoning, you can add when mixing the rice. Instead of ground nut, you can add soaked whole gram (Kondai kadalai) along with the tamarind juice and cook.
If you use Katti Perungayam (Hard Asafoetida), you can fry along with other ingredients and powder it. If you use asafoetida powder, then add it in the seasoning.
If you like, you can also add one or two teaspoons of til seeds (Ellu) along with the roasting ingredients and powder it.