Ingredients:
Tamarind water (soak tamarind in warm water for atleast
15-30 minutes and extract the water)
Chopped onion
Chopped garlic cloves – 2
Curry leaves
Dry Red chilies
Channa dal – 1 tbsp
Groundnut - half handful
Oil
Hing / asafetida powder / perungayam – a pinch
Mustard seeds
Turmeric powder
Salt
A pinch of sugar
For Masala :–
1 tsp white sesame seeds/ white ellu
1 tsp methi seeds / vendayam
1 tbsp coriander seeds / kothamalli
Dry Red chilies
Instructions:
- · Slightly dry roast the masala ingredients in low flame – make powder in a mixer jar
- · Heat oil in a pan, add hing, channa dal, mustard seeds, curry leaves, onion, garlic, groundnuts – saute till its done
- · Add tamarind water, turmeric powder, salt and a pinch of sugar – mix well and let it reduce under low flame, till it becomes thick gravy and oil gathers on the sides
- · Turn off the flame, add the masala powder to it and mix it with cooked rice
- · Leftover rice / freshly steamed rice which is cooled will be good for this
- · Use old rice or any other rice whose grains remains separate after pressure cooking
- · The reduced tamarind gravy can be stored in fridge for upto a week and used along with the masala powder whenever you wish to make tamarind rice
- · It’s a quickfix lunch or tiffin box recipe
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