Tamarind Rice

  • 2 cups basmathi rice
  • 1/2 cup tamarind juice
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp jaggery powder
  • 1 tsp fenugreek
  • a pinch of asafoetida
  • 1 tsp mustard
  • 1 tsp channa dhal
  • 6 red chilly
  • 100 gms sesame oil(as needed)
  • a bunch of curry leaves
  • 1 tsp peanuts

cooking time:

  1. Pressure Cook the rice and spread on a plate. keep aside.
  2. Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
  3. Grind this into a fine powder. Set aside.
  4. To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
  5. Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
  6. Pour into the tamarind juice mixture.
  7. Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
  8. Add cooked tamarind gravy to the rice.
  9. Pour in 1 tsp. of oil, if needed. Mix well and serve.