|1 cup||Rice washed and soaked|
|2 tablespoons||Tamarind extract|
|1 teaspoon||Gram dal and urad dal|
|2||Whole red chillies|
|½ teaspoon||Cumin and mustard seeds|
|1||Stalk curry leaves|
|1 teaspoon||Jaggery or molasses|
|½ teaspoon||Turmeric powder|
|1 teaspoon||Red chilli powder|
|½ teaspoon||Garam masala|
|Salt to taste|
|3 cups||Water; (approx.)|
Heat oil in a large heavy bottomed saucepan.
Add peanuts, dals and allow to fry for a few seconds.
Add whole chillies, bayleaves, curry leaves, seeds and fry a few more seconds.
Add tamarind extract, jaggery, all masalas and rice.
Stir gently, to mix well.
Add water, cover and cook till rice is done.
Sprinkle some more water on top as required till the rice is cooked.
Do not overcook the rice. Each grain should separate. Cool in a wide plate.
Pack in foil or container after cooling completely.
Making time: 25 minutes
Makes: 2½ cups
Shelflife: 24-30 hours
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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