Thin variety of rice 1 cup
Grind to paste:
Coriander leaves 1 medium bunch
Green chillies 2-3
Tamarind paste 1 tsp
To temper:
Mustard seeds 1 tsp
Udad dhal 2 tsp
Gram dhal 2 tsp
Roasted peanuts 4 tsp
Oil 2 tbsp
Method
Cook rice so that the grains are separate.
Clean & chop the coriander leaves & grind the paste.
Heat oil in a vessel, add tempering ingredients & then the paste. Fry till the raw smell goes. Add rice & salt. Mix well & remove.
