Ingredients:

2 cups cooked matta rice / parboiled rice

1/2 cup grated coconut

4 dry red chillies

1" piece ginger

2 + 5 shallots

gooseberry sized tamarind

2 sprig curry leaves

1/2 tsp kashmiri chilli powder

1 tsp mustard seeds

1/4 tsp fenugreek seeds

1 1/2 - 2 tbsp coconut oil

Preparation:

1. Heat 1/2 tsp oil in a pan and add dry red chillies and fry it well or burn the chillies in hot charcoal and keep it aside.
2. Grind grated coconut, burnt red chillies, ginger, 2 shallots, tamarind, 1 sprig curry leaves, kashmiri chilli powder and 1/2 tsp salt together to a coarse mixture.
3. Heat 1 1/2 tbsp oil in a pan and splutter mustard seeds and fenugreek seeds.
4. Add 5 sliced shallots and 1 sprig curry leaves and saute till golden.
5. Add ground coconut mixture ( chammanthi ) and saute for 2 minutes.
6. Then add cooked rice and combine well. Serve hot with pickle, pappadam etc...