1) Seasoning - All 1 1/2 tsp -
Mustard, Dry red chillies (4-5 nos),
Bengal gram dal - kadala parupu,
Urud dal - ulutam parupu
2) Spices - All 1 tsp -
Red chilly powder,
Chopped green chillies (2 nos)
and Curry leaves
3) Tamarind ball - Squeezed
into 3 cups of water till it is fully
4) Flat rice - 3 cups
5) Sugar - 2 to 3 Tbsp
Take a wok, pour 3 tbsp of sesame oil. Add the mustard and once the mustard starts spluttering, add the bengal dal, urud dal, asafotida powder, green chillies and curry leaf. When the dal becomes nice and brown, add the dry red chillies in the end.
Then add the tamarind water to the seasoning and sprinkle the salt and red chilli powder on it. Let the whole mixture boil till the raw tamarind smell goes away and till the mixture becomes thick and less than half on quantity. Add the sugar and stir till it dissolves.
Take the flat rice and put it in a sieve and wash it well
with warm water till it becomes very soft. Once the excess water is strained, take the flat rice and mix it with the tamarind mixture. Cover the wok with a lid and cook on low flame for two minutes.
Garnish with freshly chopped coriander leaves and serve hot with vadam, applam or potato chips.
I have sent this entry to the event My Favourite Dish hosted by Ammaji Recipes