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Long Grained Rice, cooked- 2 cups, Tamarind - Marble size, Red chillies- 4-5, Fenugreek seeds- 1/4 tsp, Fresh grated coconut- 3/4 cup, salt , Ghee and seasoning ingredients,Asafoetida 2 tsp, 3 tsp freshly chopped coriander, 3 tsp of freshly roasted groundnuts (with coats removed), 1 tsp of grated jaggery.
Seasoning Ingredients:
3 Tsp of ghee, 1/2 tsp of asofotida, 1 tsp of urd dal, 1 tsp of channa dal, 1 tsp of mustard seeds, 1 tsp of turmeric powder, 2-3 red chillies, 6 curry leaves.
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Grind to fine paste the following:
grated coconut, tamarind, red chillies, fenugreek seeds, mustard seeds, 2 tsp of asofotida and jaggery. (If U prefer extra spicy texture, u can add 2 tsp of regular south indian sambar powder, to the above mixture).
Heat the ghee in the kadai and add the ingredients for seasoning. When mustard seeds start to splutter, add the groundnut and saute for a minute or two. Then add the ground coconut-mustard paste and fry till the raw smell of tamarind disappears. (For 5-7 minutes).
Then add the cooked Long grained rice and saute the mixture well, so the rice is well coated with the spicy mixture. Adjust the salt.
Garnish with freshly chopped coriander leaves. Serve it with freshly fried potato chips.
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