Ingredients:
• Tamarind – Lemon sized
• 1 cup – raw Rice
• 8 – Red Chillies
• 2 tbsp – Fenugreek
• 1 tbsp – sesame seeds
• 1 tbsp – black gram dal
• 1 tbsp – Bengal Gram
• 1 tsp – mustard
• 1 tsp – black pepper
• 1 tsp – cumin
• Curry leaves
• 1/2 tsp – Turmeric powder
• 4 – Cashew nuts
• 1 tbsp – ground nuts
• pinch – Asafoetida
• salt to taste
• 5 tbsp – gingili oil or sesame oil
• 1 tbsp – Ghee
Method:
- Wash and keep rice in pressure cooker and add a drop of sesame oil.
- Add 2 cups of water to it and cook it for 20 mins.
- Once it is cooked, allow it to cool it by spreading in a wide plate.
- Prepare tamarind paste by soaking in hot water.
- Add a tsp of oil in a pan or kadai and fry red chillies, fenugreek seeds, curry leaves, sesame seeds, ground nuts, black pepper, cumin seeds. Grind them to a powder.
- Add 1 tbsp of ghee, 4 tbsps of oil, splutter mustard, red chillies, curry leaves, black gram dal, Bengal gram, cashew nuts, tamarind paste, asafoetida and finally the powder.
- Mix them well. Mix the content to the boiled rice.
- Garnish with fried cashew nuts.
- Hot and tasty tamarind rice is ready to be served.
- It can be served with chips.