Tamarind rice

Yield: 1 servings

Measure Ingredient
1 cup Rice washed and soaked
2 tablespoons Tamarind extract
1 tablespoon Peanuts
1 teaspoon Gram dal and urad dal
2 Whole red chillies
½ teaspoon Cumin and mustard seeds
2 Bay leaves
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
2 tablespoons Oil
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

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