Ingredients!
2 cups of rice
½ cup thick tamarind pulp
¼ tablespoon of turmeric powder
½ tablespoon of Asafoetida powder
½ cup fried peanuts, skinned (optional)
½ cup of sesame oil
2 tablespoons of salt
For the spices
¼ tablespoon of mustard seeds
½ teaspoon Bengal gram or Chana valley
5 dried red chilies, 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 mustard to pop. Add Bengal gram, stir for 10 seconds until golden.
Add the Chillies and fry until it turns red. Add 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 remove from oven.
Mix the sauce and rice well without mashing it. Wet curry leaves, crush and add. Stir for 5 seconds. Serve after two hours and add ½ teaspoon of Jaggery to balance the warm and tangy taste of the tamarind rice.