• 1 cup Cooked Rice 
• 1 tbsp Peanuts (roasted)
• 7  Curry Leaves 
• 2 Dried Red Chillies
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal 
• ¼ tsp Turmeric Powder 
• ½  tsp Red Chilli Powder
• Salt According To Taste
• 2 tsp Tamarind Pulp
• 1 tbsp water
• 2 tsp Coconut Oil

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• Heat coconut oil in a pan.
• Add Mustard Seeds and let them crackle.
•  Then, add urad dal and peanuts, fry until golden brown.
• Add dried red chillies and curry leaves to the pan, and stir for a few seconds.
• Add turmeric and red chilli powder. Saute for a few seconds.
• Add the cooked rice to the tempering along with some salt. Mix well on low-medium heat for 5 minutes.
• Add tamarind pulp mixed with water.
• Mix well and stir continuously for 5 minutes.
• Serve hot with pickle or papad or chutney.

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