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1
Cook the 2 cups rice with water and the 1/2 teaspoons turmeric until tender. Set aside to cool.
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2
Dry fry the 1/2 teaspoons fenugreek seeds and powder them. Set aside.
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3
Dry fry the sesame seeds and powder them. Set aside.
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4
In a dutch oven or other large cooking vessel put the 3 Table. oil, 1 Table. urad dal, 1 Table. chana dal, 1 Table. mustard seeds, and the dried red chilies.
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5
Split the serrano chilies part way up and add them to the spices. Heat over high heat until the mustard seeds are popping AND the dals are light brown.
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6
Reduce heat to medium and stir in the 12 curry leaves.
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7
Add the tamarind concentrate and 1/2 cup water. Stir-fry for 3 minutes, adding a little more water if needed. The tamarind concentrate needs to cook a bit to loose its raw taste.
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8
Stir in 1/4 teaspoons hing, the powdered fenugreek seeds and the powdered sesame seeds. Cook for 2 more minutes. The water should have evaporated by this time.
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9
Reduce heat to low and stir in 2 teaspoons salt.
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10
Slowly add the cooked rice and stir until it is well mixed. Remove from heat.
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11
In a small frying pan put the remaining oil, urad dal, chana dal and mustard seeds. Heat over high heat until the dals are light brown. Quickly stir in the 6 curry leaves and then pour the spices over the top of the rice for a crunchy topping.
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12
1 teaspoons of curry powder can be added when you add the powdered sesame seeds, if desired.
