Ingredients

• Tamarind Paste and Cooked Rice
• 6 tablespoons Gingelly (sesame) oil (can be substituted with vegetable oil)
  
• 0.5 teaspoons Mustard seeds
  
• 1 Whole dried red chili (can be omitted if unavailable)
  
• 10 Curry leaves (optional)
  
• 3 tablespoons Peanut halves
  
• 3 tablespoons Quartered cashews
  
• 3 tablespoons Tamarind pulp
  
• 1 teaspoon Tahini paste (optional)
  
• 0.5 teaspoons Turmeric powder or grated fresh turmeric
  
• 0.5 teaspoons Asafoetida powder (available at Whole Foods Market and all Indian Stores)
  
• 1.5 teaspoons Salt (add more after tasting cooked paste, if needed)
  
• 1 teaspoon Powdered jaggery or sugar
  
• 1.5 cups White rice (basmati or a variety that does not become sticky)
  

• Spice Powder
• 1 teaspoon Dry coriander (cilantro) seeds or cilantro powder
  
• 1 Dried red chili broken into thirds or chili flakes (1 tsp)
  
• 1 tablespoon Peanut halves (without skin)