Puli Pongal

Ingredients:

• 2 cups Raw Rice
  
• Curry leaves a sprig
  
• Asafoetida a pinch
  
• 3 Red chillies
  
• 4 or 5 tea spoons Mustard Oil
  
• 1 teaspoon Urad Dal
  
• 1 teaspoon Channa Dal
  
• Salt to taste
  
• 1 to 2 glass Water
  
• Tamarind a small lime size

Method:

• Soak rice for an hour, half dry in a towel and grind it `onnuku rendu ah` (one by two) in mixie.
  
• Heat oil in a pan, add mustard, after sizzling add red chillies, curry leaves, asafoetida, channa dal, urad dal and salt.
  
• Mix the tamarind with water a little concentrated.
  
• Add it to the pan and add ground rice and fry.
  
• Add more water, mix and close with lid in sim.
  
• Open then and there to cup if the rice is cooked, and add water accordingly.
  
• The bottom will become dark brown and crsip. Remove from fire and serve with pickle or hot chutney.