Ingredients:

• 2 cups – Rice
• 50 g – Tamarind
• Sufficient water to cook the Rice
• salt to taste
• To roast:
• 8-10 – Red Chillies
• 2 tbsp – Coriander seeds
• 1 tsp – sesame seeds
• 1 tsp – Cumin seeds
• For seasoning:
• 4 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – split gram dal
• 1/2 tsp – Asafoetida powder
• 6 – Red Chillies (halved)
• 1.5 tbsp – fried Peanuts (halved)
• 12-15 – fresh Curry leaves

Method:

1. Wash and soak the rice for 20 minutes.
2. Cook the rice in sufficient water with salt.
3. Drain out the water when the rice is three-fourth done and each grain is separate.
4. Spread the rice in a large plate and allow it to cool.
5. Roast red chillies, coriander seeds, sesame seeds and cumin seeds on a low flame till aromatic.
6. Dry grind them.
7. Boil the tamarind in two cups water with a dash of salt for about 10-15 minutes and extract the juice.
8. For seasoning:
9. Heat oil in a kadai.
10. Add mustard seeds and split gram dal.
11. When they splutter add asafoetida powder, halved red chillies, peanuts and curry leaves. Fry for few seconds.
12. Add the tamarind juice, powdered spices and mix well.
13. Cook for 2-3 minutes till oil separates and gradually add it to the cooked rice.
14. Mix gently and serve hot.

Recipe courtesy of Anita Raheja