Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:30
Number of servings: 6

Ingredients:
Rice - 1/2 cup
Tamarind concentrate - 0.83 tablespoon
Channa Dal (Split bengal gram) - 0.83 teaspoon
Peanuts raw - 0.08 cup
Black Mustard Seeds (Mustard Seeds, Aavalu) - 0.08 teaspoon
Dry Red Chili - 0.83 medium  
Green Chilis - 2/3 small  
Black pepper corns (pepper corns) - 1 1/3    
Turmeric (Haldi powder) - 0.17 teaspoon
Vegetable Oil - 0.06 cup
Coriander Leaves (dhaniya) - 0.17 fistful  
Curry Leaves - 3 1/3    
Sesame seeds - 0.17 tablespoon
Salt to taste
Hing powder (Asafoetida, Inguva, Hing) - 0.08 teaspoon

Method:
1. Powder sesame seeds and keep aside.
2. In a large pot, add water (about 5 cups) and rice and cook until well done. Remove from heat and tip over the contents into a wide, shallow and bowl. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix gently but thoroughly. Keep aside.
3. Meanwhile in a skillet, heat remaining oil on medium heat. When oil gets hot add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, asafoetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly.
4. Serve with Verusanagapappu Pacchadi or plain yoghurt.