Cook rice and water in a 1:1.5 ratio in a pressure/electric cooker
Set aside to cool in a colander
Soak mustard, fenugreek and red chillies
In a pan, dry roast sesame seeds till they turn light brown and set aside to cool.
Blend the roasted sesame seeds and the soaked mustard, fenugreek and red chillies to a fine paste
In a pan, heat oil and add the seasoning (mustard, asafoetida, curry leaves, peanuts and turmeric powder).
Once the mustard crackles, add the tamarind puree, salt, coriander powder and simmer.
Once oil starts separating from the gravy, add shredded coconut, cooked rice and finally the paste (sesame, mustard, fenugreek and red chilli). Mix well, turn off the flame, and leave covered for a few minutes
Garnish with chopped coriander leaves. Serve with spicy papad and coconut raita
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.