Cook the brown rice, drain and set aside.

In a wok first dry roast flax seed, when it starts popping, set aside. Add whole red chillies, whole Kashmiri red chilli, curry leaves and set aside

Dry roast Chana Dal and black Urad Dal, set aside

Dry roast grated coconut and when it looses moisture and is brown, set aside

Dry roast without on flame tamarind and once it looses moisture set aside

Add all dry roasted items into a blender and on pulse mode make a coarse powder, set aside

In a wok heat coconut oil, add mustard seed, add Chana Dal, White Urad Dal and stir for few seconds.

Add curry leaves and the cooked rice, add the coarse powder and mix well

Add salt and mix well. Add some more coconut oil and cover to cook for 2-3 mins

Set aside