Tamarind rice

Rice 1 KG
Tamarind 125 gms
Salt 1/2 cup
Gingelly oil 100 gms
Red chillies 30 gms
Peanuts 100 gms
MustardSeeds 30 gms
Channa dal 1/2 cup
Udat dal 1/4 cup
Green chillies 15 to 20
Fenugreek 1/2 tsp
Asaefotida 1 tsp
Turmeric 1 tsp
Jaggery 2 tsp
Curry leaves 2 handfuls

Cook rice separately.
Mix half of the oil, Turmeric, half of the curry leaves in the hot rice. This will prevent sticking of the rice. Once mixed pack the rice closely in the container it is mixed.
Remove pulp from tamarind and put salt and boil until it thickens.
Mix the boiled pulp and Jaggery thoroughly and in the rice and again pack the rice tightly together.
Heat a kadhai for tempering.
Add remaining oil.
Once heated add Peanuts, Channa dal, Udat dal, rai, hing, Fenugreek, Asaefotida, red chillies, green chillies and curry leaves. Fry it thoroughly.
Make hole in the centre of the rice and pour tempering in the centre and cover the tempering with rice. After few seconds, mixed the rice thoroughly and again tightly pack it so that the flavours are absorbed by rice.
Tamarind rice is ready.