Wash and soak the rice for 10 minutes. Then cook the rice in a large pan. When done strain in a colander. Allow the rice to cool by transferring it to a wide bowl.
In a kadai, pour very little oil, then add the chana dal and urad dal and roast it until the dals become brown in color.
Add the red chillies and saute them until they are slightly roasted too. Add the pepper and saute. Remove all this and put them into a plate.
In the same pan, add a drop of oil, then add the washed and drained curry leaves and saute on low heat until they crisp up, add asafoetida. Remove from gas immediately and take care not to over roast them, they should have the green color and not turn black.
In a mixer jar, add the above roasted dals, chillies, curry leaves. Put the tamarind piece and add salt.
Grind this into a coarse powder as shown in the picture. Taste and add salt if needed.
Heat oil in a kadai, when hot, add the mustard seeds and allow to splutter. Add the groundnuts and roast it well (if using the roasted groundnuts, this will just need to be sauteed).
Reduce the heat, add the curry leaf spice powder and stir well, sprinkle little water so that the powder does not catch to the vessel or burn.
Put this over the cooked rice and gently mix it.
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