Tamarind rice

l Tamarind rice

Serves: 08

Preparation Time: 40 Minutes

Difficulty: Easy



Ingredients

• Rice - 4 Cups
• Tamarind - 50 gram
• Urad channa dal - 2 table spoon (split bengal gram)*
• Peanut (roasted) - 15 no 
• Refined oil - 5 table spoon
• Mustard seed - 2 tea spoon
• Cumin seed - 1 tea spoon
• Onion (optional) - 1/2 or small
• Red chili - 3-4
• Curry leaves - 1 spring
• Asafoetida - 1 tea spoon (kayam/hing)*
• Salt - as req

Preparation

• Soak tamarind in lukewarm water and make extraction
• Wash and soak rice
• Soak urad dal
• If using onions, roughly chop them

Cooking

• Cook rice (as regular) 
• Add 2 table spoon of oil and mix it
• Heat remaining oil in a pan
• Add mustard and cumin, allow to crackle
• Add soaked dal and fry it
• Add onion, red chili and curry leaves
• Once onion starts to turn pale brown, add tamarind extraction
• Just when it about to boil, switch off fire and add asafoetida 
• Pour on top of rice, add peanuts and mix well

Notes

• The tamarind extraction must be just heated (not allowed to boil)
• Refined oil can be replaced with groundnut oil (completely or partially) for better flavor
• Using leaf over rice in stead of freshly cooked rice is an option