Tamarind Rice

Ingredients:

Raw rice-1 cup
Tamarind - little more than the size of a big lemon 
Powdered asafoetida - a pinch
Red chillies - 6 
Salt - as required 
Oil - 3½ Tblsp
Roasted ground nuts - 3 Tbls.(optional)

Fry and powder:

Red chillies - 8 
Coriander- 1½  tsps
Black gram dhal - 3/4 tsp
Bengal gram dhal - 1 tsp
Pepper - few (optional) 
Fenugreek-a pinch 
(Fry the above spices in half a tsp of oil and powder)

Dry roast and powder separately:

Sesame seeds- 1 Tbls (gingelly)

For seasoning:

Mustard seeds - 1/2 tsp
Black gram dhal - 1 tsp
Bengal gram dhal - 1 tsp
Broken cashewnuts - 1 Tbls
Curry leaves - as per taste

Method:

Cook rice. Allow it to cool completely. Separate the grains. Soak tamarind in two to three cups of water and then extract juice from it. Strain and keep aside. Heat a tsp. of oil and add asafoetida and then whole red chillies. Fry until chillies become black in colour. Pour tamarind extract with whole green chillies. Keep stirring constantly till tamarind extract reduces in volume becomes a thick pulp. Add required quantity of the gravy to the previously cooked rice with powdered ingredients. Fry the seasoning in oil and pour over. Add more salt if necessary. Mix well and serve. Garnish with cut coriander leaves. 

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