Tamarind Upma

• raw rice 1 cup
• par boiled rice 1 cup
• coconut 1/2 small
• jaggery little
• red chillies 10 to 12
• asafoetida as desired
• tamarind medium lemon sized
• salt 2 tsp
• oil 1/4 cup

• mustard seeds 1/4 tsp
• blackgram dal 1 tsp
• bengal gram dal 2 tsp
• curry leaves few
• broken red chillies few

Soak both rice varieties together in water for 2 to 3 hours. Grind it along with red chillies, grated coconut, salt and asafoetida till fine rawa consistency. (Thick paste). Soak tamarind in water and take a thick extract. Mix with ground paste. Stir constantly till raw flavour is lost and oil separates from upma. (Aproximately 30 to 45 minutes). Serve with diced onions.
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