Ulandogare

How to Prepare

1. Cook 10 cups of rice using a steamer or pot until fluffy and set aside to cool.
2. In a grinder, blend 2 cups of tamarind pulp
3. 1 cup of jaggery, and 1/2 cup of roasted sesame seeds into a coarse paste.
4. Heat 1 cup of sesame oil in a large frying pan over medium heat.
5. Add 2 tablespoons of mustard seeds and wait until they splutter.
6. Add 1/2 cup of chana dal
7. 1/2 cup of urad dal, and 10 dried red chilies, frying until golden brown.
8. Stir in 1 cup of curry leaves and 1 tablespoon of asafoetida, frying for 1 minute.
9. Add the tamarind-jaggery paste to the pan and cook on low heat for 10 minutes until the mixture thickens.
10. Mix in 2 tablespoons of salt and 1 tablespoon of turmeric powder, stirring well.
11. Add the cooked rice to the pan in batches, mixing thoroughly to coat evenly with the spice mixture.
12. Garnish with 1 cup of roasted peanuts and 1/2 cup of chopped coriander leaves before serving.