Tamarind Rice

Ingredients

• • Rice - 1 cup
• • Tamarind - lemon size
• • Asafoetidas (powdered) - a pinch
• • Green chillies - 4
• • Red chillies - 6
• • Salt - as required
• • Onions (small) - ½ cup (optional)
• • Oil - 3 ½ tablespoons
• • Ground nuts (roasted) - 1 tablespoon (optional)

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Ingredients For Frying And Grinding

• • Red chillies - 8
• • Coriander seeds - 1 ½ teaspoons
• • Black gram dal - ¾ teaspoon
• • Bengal gram dal - 1 teaspoon
• • Pepper - few (optional)
• • Fenugreek - a pinch

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Ingredients For Dry Roasting And Powder Separately

• • Sesame seeds/Gingellies - 1 tablespoon

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Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Black gram dal - 1 teaspoon
• • Bengal gram dal - 1 teaspoon
• • Cashew nuts (broken) - 1 tablespoon
• • Curry leaves - 1 sprig

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Method

• 1. Fry the "For Frying and Grinding" spices in half a Teaspoon of oil and powder.
• 2. Cook rice till half done.
• 3. Allow it to cool completely.
• 4. Separate the grains.
• 5. Soak tamarind in two to three cups of water and then extract juice from it.
• 6. Strain and keep aside.
• 7. Heat a Teaspoon of oil and add asafoetida and then red chillies (whole).
• 8. Fry till chillies become black in color.
• 9. Pour tamarind extract with whole green chillies.
• 10. Keep stirring constantly till tamarind extract reduces in its volume till a thick pulp.
• 11. Add enough salt to that and remove from fire.
• 12. Add required quantity in this to the previously cooked rice with powdered ingredients.
• 13. Fry the seasoning in oil and pour over.
• 14. Add more salt if necessary.
• 15. Mix well and serve.
• 16. Garnish with cut coriander leaves.

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Note

• • Small onions or peanuts can be added while reducing tamarind pulp.