Sunday, December 14, 2008

Tamarind Rice


Rice- 2 cups
Tamarind Extract - 4 tbsp
Coriander Seeds- 2tsp
Fenugreek Seeds - 10 seeds
Sesame Seeds- 2tsp
black pepper - 1 tsp
Dried Red chilly- 7 - 10
Turmeric - 1tsp
Mustard seeds - 1tsp
Hing - a pinch
Salt - As per Taste

Oil - 5 - 6 tsp
mustard seeds - 1tsp
dried red chillie - 5 - 6
curry leaves - 10 - 12
Peanuts - 2tsp
cashew nuts (broken - optional) - 2tsp
channa dal - 2 tsp

- Cook the rice and keep it aside till it becomes cool.
- Dry fry corriander seeds, fenugreek seeds, sesame seeds, black pepper, red chillies, mustard seeds seperately in a kadai.
- Grind them into a coarse powder.
- Mix this powder with the boiled rice - In little oil, fry peanuts/cashew nuts, Channadhal. - Fry till they are golden brown.
- Add them to the rice.
- Now in the same oil, season the mustard, curry leaves, red chilies, add hing, turmeric, tamarind extract, salt and let it boil until it becomes a thick paste
- Then add the paste to the boiled rice and mix well. - This could be served hot with any fried items such as chips, murukku or even with pickle. But I love to eat this with either green plaintain fry, karunakelangu fry or Potato Fry.

Thanks goes to:
This recipe was taught to me by my Vasantha periyamma. She is known in the family for her tamarind rice and potato fry. I became a great lover of this recipe after eating it from her. This is the same way how the tamarind rice are prepared in the temples as well.

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