Ingredients 

• 2 cups of basmati rice,
• 2 table spoons of cumin seeds.
• 6-8 green chillies.
• 3/4 cup of grated coconut.
• Tamarind juice of a small lemon size.
• 1/4 cup of oil.
• Mustard.
• Urad dal and split chanadal 1 1/2 spoons each.
• 1 medium size chopped onion.
• A handful of peanut.
• 1/4 cup or more chopped coriander leaves and few curry leaves.
• Salt and turmeric powder 1/2 spoon.

• Grind cuminseeds, tamarind juice, green chillies and coconut together 
• Heat oil in a nonstick vessel 
• Add mustard after it splutters add both the dals fry till light brown 
• Add peanut and after few seconds add chopped onion and turmeric powder 
• After few seconds add the ground masala, salt and 1/2 cup of water and keep stirring it for around 10 minutes, close the lid and simmer it for about 15 minutes
• Add coriander and curry leaves. 
• Keep it overnight outside (not in fridge) next day add it to the cooked rice and mix well.