1. Wash the rice and cook it with enough water (don't overcook).

2. Spread the rice into a vessel and sprinkle turmeric powder, 2tbs oil, salt, tamarind pulp and 7-8 curry leaves.

3. Heat oil in a deep frying pan and add urad dal, mustard seeds and cashew nuts. When the seeds begin to crackle, add ginger, red chillies, green chillies, asafeotida and the remaining curry leaves.

4. Fry for a while, remove from fire and add it to the rice. Sprinkle
sesame powder, mix thoroughly and cover with a lid for an hour.

Serve with seasoned yogurt.

Serves 6