Soak rice for an hour, half dry in a towel and grind it one by two in mixer grinder.

Heat oil in a pan.

Add mustard seeds and when they splutter, add red chillies, curry leaves, asafoetida, Bengal gram and black gram.

Add salt.

Mix the tamarind with water to make it into a little concentrated form.

Add it to the pan and stir well.

Add ground rice and fry.

Add more water and mix well.

Close with lid and cook on low flame.

Open the lid occassionally to see if the rice is cooked or not.

Add water accordingly, in order to avoid it being get stuck to the bottom of the pan.

Remove from fire.

:- Serve with pickle or hot chutney.