2 cups Raw Rice
Curry leaves a sprig
Asafoetida a pinch
3 Red chillies
4 or 5 tea spoons Mustard Oil
1 teaspoon Urad Dal
1 teaspoon Channa Dal
Salt to taste
1 to 2 glass Water
Tamarind a small lime size
Method:
- Soak rice for an hour, half dry in a towel and grind it `onnuku rendu ah` (one by two) in mixie.
- Heat oil in a pan, add mustard, after sizzling add red chillies, curry leaves, asafoetida, channa dal, urad dal and salt.
- Mix the tamarind with water a little concentrated.
- Add it to the pan and add ground rice and fry.
- Add more water, mix and close with lid in sim.
- Open then and there to cup if the rice is cooked, and add water accordingly.
- The bottom will become dark brown and crsip. Remove from fire and serve with pickle or hot chutney.