For Cooking Rice

1. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes.
2. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.

For the Coriander Paste

1. Take a pan and heat a teaspoon of oil until hot. Add in the chana dal, urad dal and cumin seeds. Add in the curry leaves and green chillies. Let the seeds brown on a low flame.
2. Add in the coriander leaves and the shredded coconut. Fry for a minute. Switch off the flame and add in the salt and tamarind.
3. Grind the fried ingredients to a paste with quarter cup of water. Grind to a fine paste. Set aside.

For the Tempering

1. Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.
2. Add in the ground coriander paste and fry for a couple of minutes.
3. Add in the cooked rice and mix well. Remove from heat and serve.