Soak tamarind in 1/4 cup of hot water for 10 minutes. Squeeze to collect tamarind water in a bowl. Dispose the pulp and seeds.

Add beaten rice in a colander and run it under water for a minute to moisten it properly. You can soak it in water for 5 minutes and then drain the water completely.

Heat oil in a frying pan and when oil is warm add mustard seeds and asafoetida.

When mustard seeds splutter, add urad dal, peanuts and saute till lentil turn light brown.

Add chopped onions and saute till onions turn translucent.

Add turmeric powder, curry leaves, sambar powder and green chillies and saute for few seconds.

Add tamarind water and jaggery and let it cook till the sauce thickens.

Lower the flame, add beaten rice, salt and mix well.

Garnish with some coriander leaves and serve.