This is another addition to the list of variety rice and lunch box category.

In early days people who did not have the facility to store left over rice,found this recipe to

keep rice good,and the recipe was different.Here i give you a recipe for the tangy taste

lovers ,an easy method to make it .It can be served with chips,raita or pickle.

Ingredients

1 cup cooked basmati or any rice

few peanuts or cashewnuts

2 green chillies

1/2 lemon sized tamarind

1 tsp cummin seeds

1 tsp coriander

10 grains of fenugreek seeds(do not add more ,it will get bitter)

curry leaves

2 tblsp.sesame/gingelly oil

salt to taste

few peppercorns

1/4 tsp mustard seeds

2-3 pips garlic chopped

2-3 dry red chillies

a pinch of asafoetida

2 tsp jaggery mixed in a little water

salt to taste

Method

Roast the bold listed  except for green chilli in a little oil for 1 minute, and grind to a

coarse paste with the green chilli.Set aside.

Heat oil in another wok,add mustard seeds, garlic,cashewnuts,asafoetida,

red chillies,peppercorns and saute for 1 minute.Next add the ground paste,then the

jaggery water. Check for salt.Finally add rice and mix well.

Garnish with fried curry leaves if you like.

Note:If you like morre spice you can add to the green chillies or add red chilli powder,when

adding the ground paste