Tuesday, July 17, 2012



Raw Rice - 250 gms
Tamarind - 100 gms
Sesame Seeds - 50 gms
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1 tsp
Jaggery - 75 gms
Bengal Gram - 25 gms
Black Gram (Urad dal) - 25 gms
Peanuts - 75 gms
Copra/Dried Coconut - 125 gms
Turmeric Powder - 1/2 tsp
Curry Leaves - 20
Dry Red Chillies - 5
Peppercorns - 5
Coriander Seeds - 15 gms
Salt to taste
Oil - 3/4 cup

For Seasoning:

Black Gram - 2 tsps
Mustard - 1 1/2 tsps
Dry Red Chillies - 2
Asafoetida - 1/4 tsp

Oil - 1 tbsp


  1. Soak tamarind in 1/2 cup of warm water.
  2. Grate copra.
  3. Powder jaggery.
  4. Pressure cook rice such that each grain is separate. Take care not to over-cook rice. Spread the rice in a large mixing bowl. Let it cool.
  5. Dry roast sesame seeds and grated copra. Once cooled, blend them together into fine powder. Keep aside.
  6. Roast dry red chillies, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, bengal gram and black gram separately using little oil. Take care not to charr any ingredient.
  7. Once cooled, blend them together into fine powder.
  8. Squeeze the soaked tamarind and extract the pulp.
  9. Mix powdered jaggery,tamarind pulp and salt together in a large thick bottomed wok. Add oil, curry leaves, turmeric powder and blended powder (in Step 6 & 7).
  10. Place the wok on medium flame. Let this mixture boil.
  11. Keep strirring the mixture continuously with a long handled laddle so that the mixture does not splash over you.
  12. Stir until the oil starts separating from the mixture.
  13. Now add powdered sesame and copra. Mix well. Remove from fire and let it cool down to room temperature.
  14. Now pour it over the rice in a large mixing bowl.
  15. Heat 2 tbsps oil in a wok and roast peanuts. To this add black gram, mustard seeds, dry red chilli pieces. When the mustard seeds start spluttering add asafoetida powder and mix. Pour it over rice. Mix well.
  16. Pour 2-3 tbsps oil and mix well.
  17. Serve.


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