n 1. Wash and dry the curries leaves with a paper towel.nn 2. Heat a nonstick pan on medium heat, add 1 tsp oil, when the oil is ready reduce the heat to medium low and add chanadal, urad dal, jeera,,menthulu redchillies, peppercorns.  Fry till the dals turn light brown in color, do not burn the dals. Now add the nuvvulu and fry for 1 min.  Take out all the dals from pan,  and keep a side for cooling.nn 3.  In the same pan add the curry leaves and fry till the moisture evaporates from the leaves (about 2 - 3 mins).  At the end add the tamarind pieces.  keep aside.nn 4. Grind the dals mixture toa coarse powder, now add the fried curry leaves and grind again. The powder should be little coarse instead of very smooth powder.nn 5. Heat the same pan (in which dals and curry leaves were fried) on medium heat,add 2 tsp oil, when its hot, add mustard seeds, when they start to splutter,add the hing and curry leaves.nn 6.Then add the rice, curry leaves & dal powder, and salt.  MIx wellnn 7. Cook on medium low heat for 5 - 7 mins, stirring in between.nn 8. Serve hot with any pickle and papad.nn  nn  nn  n