Ingredients

• 1 cup of rice
• 1 large tamarind (bigger than a large lemon)
• A pinch of powdered asafetida
• 4 pieces green chilis (long and thin kind)
• 6 pieces red chilis
• Salt (adjust to your taste)
• ½ cup of small onions, peeled
• 3 ½ tbsp of oil
• 1 tbsp ground nuts, roasted

For the masala powder:

• 1 tsp Bengal ram dhal
• A pinch of fenugreek
• A few peppers (optional)
• 8 pieces red chili
• ½ tsp coriander seeds
• ¾ tsp black gram dhal

(Fry the above spices in half a tea spoon of oil and powder)

For the seasoning:

• ½ tsp mustard seeds
• 1 tsp black gram dhal
• 1 tsp Bengal gram dhal
• 1 tbsp cashew nuts, broken
• Curry leaves (adjust to your taste)

Method
Masala powder:

1. Heat about ½ tsp of oil in a pan. Add all the ingredients for the masala and fry for a few minutes. Remove from heat and let it cool. Grind to a powder consistency.

Whole dish:

1. Cook the rice but half done only; allow the rice to cool entirely then separate the grains.
2. Soak the tamarind in 2 to 3 cups of water. Strain the water and squeeze the tamarind to extract the juice. Set aside.
3. Heat 1 teaspoon of oil. Add the asafetida and whole red chilies. Fry until chilies turn black in color.
4. Pour the tamarind extract with the whole green chilies. Stir constantly until the tamarind juice reduces its volume and into a thick pulp. Season this with salt and then remove from the heat.
5. Add the required amount to the already cooked rice with the powdered ingredients.
6. Fry the ingredients for the seasoning with oil and pour over. Add salt if needed. Mix it well and serve.
7. Garnish with chopped coriander leaves.