1. Cook the rice first and keep it aside.
2. Now take a hollow pan, heat 2-3 spoons of oil for 2 mins.
3. Now add groundnuts, fry lightly.
4. When these are fried, add chopped ginger, cumin seeds, mustard seeds, bengal gram, red chillies, green chillies and fry to a brown colour.
5. Reduce flame, add 1/2 spoon turmeric powder and tamarind juice and salt sufficient for 2 cups cooked rice.
6. Allow to boil till the tamarind paste becomes thicker and add coriander leaves so that the flavour goes into the mixture.
7. Leave for a minute and turn off the stove.
8. Now mix rice with the mixture completely.
9. Garnish with coriander leaves.

For tamrind juice: Take 1/2 cup tamarind, add 1 cup water and leave aside for 10 mins. Extract juice to be used in the mix.

Tip: The mixture can be stored in the refrigerator for a week.