Ingredients!
2 cups of rice
½ cup thick tamarind pulp
¼ tablespoon of turmeric powder
½ tablespoon of Asafoetida powder
½ cup roasted peanuts, skinned (optional)
½ cup of sesame oil
2 tablespoons of salt
For The Seasoning
¼ tablespoon mustard seeds
½ tsp Bengal gram or Chana dal
5 dried red peppers, halved
15 curry leaves
Preparation!
Boil the rice in 5 cups of water, each grain of the cooked rice must be separated. Then set aside to cool.
Heat a tablespoon of oil, add the mustard to make it pop. Add the Bengal gram, stir for 10 seconds, until golden brown.
Add the peppers and fry until it turns a bright red. Add the peanuts and bake for 20 seconds.
Add tamarind pulp, a cup of water, turmeric powder, Asafetida powder and salt. Cover and simmer for 5-7 minutes on a medium flame.
Open the lid and cook until it is a thick sauce. Add the remaining oil and remove it from the stove.
Mix the sauce and rice well without crushing it. Wet, crush and add curry leaves. Stir for 5 seconds. Serve after two hours and add ½ teaspoon of Jaggery to balance the hot and spicy flavor of the tamarind rice.