Ingredients ! 2 cups rice.Half cup thick tamarind pulp. Half tablespoon turmeric powder. Half tablespoon Asafoetida powder. Half cup roasted peanuts, skinned (optional). Half cup sesame oil. 2 tablespoon salt. For The Seasoning . Half tablespoon mustard seeds. Half teaspoon Bengal gram or Chana dal. 5 dried red chillies, halved. 15 curry leaves
Preparation !
Cook the rice in 5 cups of water, each grain of the cooked rice should be separate. Then set aside to cool. Heat a tablespoon of oil, add the mustard to pop. Add the Bengal gram, stir for 10 seconds until it turns golden. Add the Chillies and fry till it turns a bright red. Add the peanuts and Sauté for 20 seconds. Add tamarind pulp, a cup of water, turmeric powder, Asafetida powder and salt. Cover and simmer over a medium flame for 5-7 minutes. Open the lid and cook until it becomes a thick sauce. Add the remaining oil and take it off the stove. Mix the sauce and rice well without mashing it. Wet the curry leaves, crush and add. Stir for 5 seconds. Serve after two hours and add ½ teaspoon of Jaggery to balance the hot and tangy Flavour of the tamarind rice.