In a ship add 1/2 cup of mile with a cup of water and bring it to a boil, turn the heat over low heat and cook the miles covered with a steam vent open for 8-10 minutes or until the water evaporates. Let it rest for 2 minutes and drag this into another bowl and let it cool completely.
In a jar of mixture Add coriander, green chillies, cumin powder, garlic, tamarind extract and salt, grind on a smooth paste. Set aside.
In a pan he warms some oil, break the mustard seeds, followed by URAD Dalla, Chana Dal, Peanuts, roasted over low heat to golden.
Now add the leaves of Asafoetida, turmeric, red chilli and curry.
Add the pasta to the ground and brown until the raw smell disappears by about 4 minutes. Add a small splash of water if the mixture becomes very dry.
Finally add the cooked miles and mix gently so that the mixture is uniformly applied. Season the salt if necessary.
Top with chopped coriander and serve.
Serve the rice at the mile of tamarind of coriander together with Tadka Raita, Raita tomato onion cucumber or any other Raita of your choice.
