First wash mint and coriander leaves

Squeeze water and dry them

Place parchment paper on microwave safe plate

Spread coriander leaves and microwave for 2 minutes

Add oil to a wide heavy bottomed pan and heat a pan on low-medium heat

When the pan turns hot add coriander seeds, urad dal, pepper, red chilli chana dal; saute for 1 minute

Furthermore, add curry leaves and cumin seeds; mix well, and roast till the dal turns golden brown

Add tamarind, microwaved coriander and mint leaves; mix well for 30 seconds

Turn off the stove and cool in the same pan

Finally add required salt and asafoetifa

Remove the red chilli cap

Transfer to the mixie jar and grind

First cook rice with the required water and a few drops of sesame oil

Transfer the cooked rice to a wide plate and cool the rice

Measure and take rice

Add podi; mix well

Add oil to a wide pan

When oil is hot add mustard seeds, chana dal, red chilli, curry leaves, cashews and peanut; roast well

Furthermore, Add asafoetida and mix well

add podi rice

Cook for 30 seconds and turn off the stove