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1. cook rice with salt, till just done and cool
2. Soak Tamarind in water and extract juice.
3. Roast black gram, bengal gram and red chillies separately and grind to a coarse powder.
4. Heat oil, add Asafoetida, mustard, pepper corns, turmeric, green chillies, ginger and chopped curry leaves.
5. When mustard seeds crackle, add tamarind extract, powdered spices and salt and cook till all water evaporates and mixture thickens.
6. Mix the tamarind mixture thoroughly with the rice, cover and serve hot.
7. Fried cashewnuts or groundnuts can be used for garnishing
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