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
To make Tamarind Rice
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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