INGREDIENTS: Oil, Avalu (mustard seeds), (cumin seeds) Jeera, Vudhiballu (urad dal), Senaga ballu (bengal gram), Curry leaf, Coriander, Ground nuts, Green chilly, Salt, Lemon juice, Cooked Rice, Chintha aaku (fresh tamarind leaves)

PREPARATION:
  • Take a kadai, add 5-6 table spoons of oil
  • After oil gets heated add cumin, jeera, vudhipappu, Chenigipappu, ground nuts, let till all gets roasted.
  • Now add green leaf, green chilly paste, salt, chintha aaku and mix well.
  • Now off the gas flame, add required quantity of lemon, coriander and mix well.
  • Finally add cooked rice and mix well.

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