Cook rice with a ratio of 1:1.5 in the pressure
/electric cooker. Set it aside to cool in a colander, for the rice to
In a pan, roast (without the oil) the sesame seeds
till they turn light brown and
set it aside to cool.
Blend the roasted sesame seeds and the soaked mustard, fenugreek
and red chillies to a fine paste.
In the pan, heat the oil and to it add the
sesoning( mustard, hing, curry leaves, peanuts
and turmeric) once the mustards starts spurting, add
the tamarind puree, salt, coriander powder and
simmer the flame to medium.
Once the oil starts separating from the gravy, add
the shredded coconut, cooked rice and fianlly add the
paste (sesame, mustard, fenugreek and red chilly) mix
well and leave closed for few minutes.
Garnish with chopped coriander leaves. Serve With Spicy Papad and Coconut Raitha.
Soak mustard seeds, fenugreek seeds and red
chillies in water for 20 mins.
Add this paste after adding the rice and dont' allow the rice to cook after this ..just shut the stove and close the vessel with the lid, if you keep cooking, the mustard will give out a bitter taste, so avoid it.