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Sunday, June 6, 2010

Tamarind Rice


1cup Cooked rice
1 Tamarind (lime size)
2 cups Water
1tbsp Peanuts (roasted)
3-4 Dry red chilli
1/2tsp Mustard seeds
1/2tsp Urad dal
1/4tsp Fenugreek seeds
1 pinch Asafoetida
5-6 Curry leaves

2tbsp Sesame oil


For roasting:

1tbsp Coriander seeds
1/2tbsp Chana dal
1/2tbsp Urad dal
4 Dry red chilli

How to:
  • Prepare tamarind juice by immersing and squeezing the tamarind in 2 cups of water.

  • Cool the rice, add 1/2tbsp oil and mix well. (This way the rice won't stick together.)

  • Heat 1 1/2tbsp oil in a skillet, add dry red chilli, mustard seeds, when it sputters, add urad dal, fenugreek seeds, curry leaves, asafoetida and peanuts.

  • Pour the tamarind juice into the skillet along with salt and cook until its reduced and starts thickening.

  • Check salt for taste and mix well with the cooked rice.

  • In another pan, heat 2tsp of oil, add the roasting ingredients and roast until they starts browning.

  • Let it cool and grind them to a coarse but not very fine powder.

  • Add around 2 1/2tbsp of the ground powder to the rice and mix well.

Serve hot with toor dal chutney and chips.


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