Tamarind Rice


1 oz Tamarind
11/2 cups Rice
4 Dry chillies
1 dsp Gingely oil
2 dsp Ghee
11/2 tsp Black gram dal
11/2 tsp Bengal gram dal
1 tsp Mustard seeds
1/4 tsp Fenugreek
16nos Cashewnuts
a pinch Asafoetida powder
1/4 tsp Turmeric powder
Salt to taste


Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain(or use tamarind pulp). Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.

Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.

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