1 cup basmati rice.
½ cup delmonte corn
½ cup coconut scraped.
1 ½ tbsp. Tamarind pulp
1 tbsp. Jaggery
4 -6 red chilli
2 tsp. Mustard seeds.
1 tbsp. Cooking oil
1 ½ tsp mustard seeds.
1 tsp. Urad dal
1 dried chilli
Pinch of asafoetida
2-4 curry leaves
Salt to taste.
Roast 2tsps. Of mustard seeds, and 4-6 red chillies
Mix in the coconut, roasted mustard seeds, jaggery, tamarind, and roasted red chilli, grind to a coarse paste without water.
Heat 1 tbsp spoon of cooking oil, in a pressure cooker
Add in the remaining mustard,
When the mustard spurts, break in redchilli, add a pinch of asafoetida, curry leaves
Now add in the ground coconut masala,
Add in the rice and corn, and salt to taste.
Now add in 2 cups of water cover.
Cook for three whistles on high and turn off.
This can be served with curd, or raita.