Melukote Puliyogare

1. In a kadhai add 1 tsp cooking oil. Once hot, add 1 tsp each of urad dal, channa dal, coriander seeds and white sesame seeds. Also add 4-5 byadige red chillies and 3 tsp grated copra. Saute well until they turn aromatic.

2. Transfer to a mixer and grind to a semi-coarse powder. Keep aside.

3. Pressure cook 1 cup basmati rice with 2 cups water on medium flame for 3 whistles.

4. In a kadhai, add 3 tsp sesame oil. Once hot, add 1 tsp of mustard seeds, urad dal and channa dal. Also add a pinch of asafoetida, handful of curry leaves and peanuts. Now add the ground powder and 4-5 tsp of tamarind paste.

5. Further add the cooked rice, salt to taste and 2 tsp jaggery powder. Mix well and switch off flame.

Serve piping hot!