Yield: 4 servings
|Salt to taste|
|200 millilitres||Or more water|
|50 grams||Urad dal|
|50 grams||Chana dal|
|20 grams||Red chillies|
|150 millilitres||Mustard oil|
|1 teaspoon||Asafoetida; (5 g)|
|A pinch of mustard seeds|
|A few peppercorns|
|A pinch of turmeric powder|
|A small piece of ginger; julienned|
|A few sprigs curry leaves; chopped|
COOK the rice with salt to taste, till just done and cool.
Soak tamarind in 200 ml. water and extract the pulp. Roast urad dal, chana dal and red chillies separately and grind to a coarse powder.
Heat oil. Add asafoetida, mustard seeds, peppercorns, turmeric powder, green chillies, ginger and curry leaves. When the mustard seeds crackle, add tamarind pulp, powdered masala and salt to taste. Cook till all the water evaporates and the mixture thickens.
Add the tamarind masala to the rice and mix well till the rice is well coated with the masala. Cover and serve hot. Garnish the rice with fried cashewnuts or groundnuts.
Converted by MC_Buster.
NOTES : Tamarind rice
Converted by MM_Buster v2.0l.