Rice — 3 cups
Tamarind Extract — 5 tbsp.
Split Bengal Gram — 2 tbsp.
Peanuts — 0.5 cup
Mustard Seeds — 0.5 tsp.
Dried Red Chile — 5
Green Chile — 4
Black Pepper Corns — 8
Turmeric Powder — 0.5 tsp.
Oil — 0.5 cup
Water — 5 cups
Coriander Leaves — 1 bunch
Curry Leaves — 20
Sesame Seeds — 1 tbsp. (powdered)
Asafoetida — 0.5 tsp.
Salt to taste
In a large bowl, add water and rice and cook until well done.
Remove from heat and in a wide, large bowl
spread out the rice.
Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.
Keep it aside.
Meanwhile in a skillet, heat remaining oil on low heat.
To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts.
When the bengal gram turns light brown, add coriander leaves, remaining
curry leaves, asafoetida, sliced green chiles and tamarind extract.
Remove from heat.
Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice.
Serve with Verusanagapappu Pacchadi or plain yoghurt.
You can adjust the amount of tamarind extract according to your taste.