Tamarind is a popular rice recipe of South India. This recipe I learnt from my mother. I like this recipe for its spiciness and tanginess. The paste can be stored for many days in the refrigerator if cooked with proper care. Here it goes!
Serves 4
Ingredients
1/2 kg Basmati Rice
2 medium lime sized tamarind
7 Dry Red Chillies
2 stem Curry leaves
1 tsp Fenugreek Seeds
1 tsp Mustard Seeds
1 tbsp Coriander Seeds
1 tbsp Urad Dal
1 tbsp Chana Dal
1/2 tsp Asafoetida
2 tbsp Groundnuts
1/2 tsp Turmeric Powder
5 tbsp Oil
Salt to taste
Preparation
1. Cook the rice in a pressure cooker. Remove from the cooker and spread it on a plate to cool. Add one tbsp oil to the same.
2. Soak tamarind in water for 1/2 an hour. Squeeze the same and separate the pulp water.
3. Put 4 tbsp oil in kadai. Add mustard seeds, fenugreek seeds, 5 red chillies, curry leaves, groundnut and asafoetida and wait till it becomes brown.
4. Then add tamarind pulp water along with salt and turmeric powder. Bring it to boil and wait for the oil to separate. The consistency should be thick.
5. Roast coriander seeds, urad dal, chana dal and remaining 2 dry red chillies and grind the same in the mixer.
6. Remove the thick paste from the gas and add the ground powder to the same.
7. Add this paste to the rice according to your taste and keep the rest in a refrigerator.
8. Add salt if required.
9. Serve with chips.
Delicious!!!!
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