50 grams of shredded dried coconut
10 grams coriander
25 grams black pepper
25 grams fenugreek
1/2 tablespoon asafoetida
1 tablespoon white gingerly
40 grams tamarind
Salt to taste
1/2 tablespoon turmeric powder
5 green chillies
1 tablespoon cumin seeds
1 tablespoon mustard
2 tablespoon peanuts
20 spring curry leaves
1 tablespoon black gram dal
25 grams powdered jaggery
10 ml oil
1 kilogram of rice
How to prepare
Wash, soak rice for 30 minutes. Roast ingredients separately coriander, cumin seeds, pepper, mustard, fenugreek, black gram, peanuts, asafoetida, curry leaves, white gingelly.
Roast chilies with a sprinkle of oil. Keep aside a spoon of mustard before roasting.
Keep aside a spoon Bengal gram dal, a spoon gingelly, a spoon peanuts.
Powder the ingredients together. Mix turmeric powder with powdered spices.
Crush desiccated coconut shreds. Soak tamarind in water. Then squeeze well with fingers and discard the fibrous part.
Keep a cup of thick tamarind juice, ready.
Heat oil, add mustard, black gram dal, and peanuts gingelly. When the sputtered sputters, add tamarind juice, salt, and jaggery powder and keep stirring until thick.
Add coconut shreds and spice powder and keep stirring until you obtain a sauce like semi-solid. At the advent of guests, mix two ladles of cooked rice with two spoons of butter and warm the rice.
If you want more pungent food, then add some more of the mix. If you have plenty of time, you can saute the rice in butter or refined oil, mix two cups of water for one cup of rice, cover and cook.
Sprinkle the mix with the rice, flaking carefully, such that the grains do not break.