Serving: 3 |Type: Rice Varieties
Ingredients:
| Rice | -1 ½ cups |
| Tamarind | -Big Lemon Size |
| Salt | -to taste |
| Chili Powder(optional) | -½tsp |
| Turmeric | -½tsp |
Seasoning:
| Sesame Oil | -5tbsp |
| Mustard | -1tsp |
| Urad Dhal | -2tsp |
| Channa Dhal | -2tbsp |
| Black Chana(optional) | -2tbsp |
| Peanut(optional) | -2tbsp |
| Red Chili(Broken) | -2 to 4 |
| Curry Leaves | -few |
| Asafotida | -½tsp |
| Cashew nuts(optional) | -10 |
Dry Grind And Roast:
| Red Chili | -2 to 4 |
| Coriander Seeds | -2tbsp |
| Sesame seeds | -1tbsp |
| Black Pepper | -½tsp |
| Asafotida | -½tsp |
| Channa Dhal(optional) | -½tsp |
| Fenugreek | -¼tsp |
Method:
- Cook the rice with little salt and 1tsp oil.
- Then transfer the rice into a big vessel to let it cool (spread it in the vessel) with 1tbsp of sesame oil.
- Dry roast the above ingredients and grind like coarse powder and keep it aside.
- Soak the tamarind with 1 cup of water and squeeze out the pulp and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Now add tamarind pulp, salt, chili powder and turmeric mix well and boil it.
- Boil until it gets thicken then turn off the stove.
- Take the cooled rice, add the ground powder and mix it well.
- Then add tamarind paste mix well, coat all the rice.
- Check the salt.
- Now ready to serve with any kootu, aviyal, potato fry or fresh coconut pieces.
Note:
- If you want you can add 1tsp of brown sugar or jaggrey while boiling the tamarind paste.
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