1 and 1/2 cup Basmati Rice or Raw Rice (washed & soaked for 10 mins) lemon sized tamarind ball (or) 50 gms tamarind - soaked in 1 cup hot water for 15 mins 3 tbsp black sesame seeds - roasted 1 medium sized onion - finely sliced 1/2 tsp ginger-garlic paste 1/4 tsp turmeric powder 1/2 tsp red chili powder salt to taste 1 tsp mustard seeds 10 curry leaves 2 tbsp gingelly oil / sesame seeds oil (or any vegetable oil)

Wash & Soak rice in water for 10 mins. Boil 5-6 cup water and add drained rice to it. Add 1 tsp oil and little salt to it. Mix everything well and cook rice till it is 3/4 th cooked (which may take around 7-8 mins depending on the vessel you use to cook rice). Drain the water completely and spread rice on a plate. Let it cool. Squeeze tamarind pulp and extract the water. Keep it aside. Heat oil in a wide pan or kadhai. Temper mustard seeds and curry leaves. Add chopped onions and fry for a min. Add ginger-garlic paste and saute a while. Add turmeric powder, red chili powder and tamarind water. Cook it covered on medium-low flame for 2-3 mins. Add roasted sesame seeds and salt to taste. Cook it covered for another 3-5 mins till tamarind water becomes thick. Add cooked rice to it and mix well with the paste. Sprinkle 1 tsp water and cook it covered for 3-5 mins on low flame. Serve hot with pickle, appalam or any veg poriyal.