Ingredients
Anna (cooked Rice): 2 cups
HuLi (Tamarind): a tennis ball sized piece
Bella (Jaggary): a lemon sized piece
Karibevu (Curry Leaves): 5-6
Kadalekai (Ground Nut): 1 handful
Saasive (Mustard Seeds): 1 tsp
Yellu (Sesame Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Neeru (Water): 1 cup
Enne (Oil): 1/2 cup
Uppu (Salt): to taste
for Roasting and Powdering
Yellu (Sesame Seeds): 4 tsp
Jeerige (Cumin Seeds): 2 tsp
Saasive (Mustard Seeds): 2 tsp
Kothambari Beeja (Coriander Seeds): 2 tsp
Ona Menasu (Dried Red Chillies): 3-4
Kobbari (Dried Coconut): 1 cup (grated)
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe (Bengal Gram Lentil): 1 tsp
Method
Roast (one by one) and powder (together) the ingredients in set 2. In a saucepan/wok, heat oil and add mustard seeds, sesame seeds, lentil, curry leaves, groundnut, and saute till they are golden. Add water, tamarind, jaggary, salt and boil. When dissolved, add the powder and boil till it reduces to a paste. This paste can be stored in a air-tight container for a long time.
When required, mix some of the paste with the rice and serve hot or cold.
Variation: for an exotic version, add roasted cashewnuts!
