Tamarind Rice can be eaten during lunch or dinner.
Cooked Rice : 1 cup
Tamarind pulp : 2 tea spoon
Jagary : 2 tea spoon
Salt : to taste
Rasam powder : 1 tea spoon.( Roast coriander seeds, fenugric seeds , jeera ,red chillies , a pinch of asfatodia and curry leaves. ( 4 to 6 ) ).
Chilly powder : 1/2 tea spoon
Sesame seeds( Til or ellu ) : 1 tea spoon
Mustard Seeds : 1/2 tea spoon
Urd daal 1/2 tea spoon
Ground Nuts : 2 tea spoon
Curry leaves : 4 to 6
Asfatodia ( Ingh ) : a pinch
Coconut : 2 table spoon( grated)
Oil : 2 Table spoon
Roast sesame seeds and dry grind and keep it aside.
Keep a pan on the fire. Put 1/2 a spoon of oil and heat for 1 minute. Add tamarind pulp , jagary , salt and turmeric powder. Boil for 2 minutes and it starts thickening. Add rasam powder and remove from the fire. Add rice to the mixture and keep it aside.
Now once again keep a pan on the fire and put the remaining oil. Add mustard seeds and urd daal, let it spurt. Add curry leaves and asfatodia. Add ground nut and fry for 1 to 2 minutes.
Fry on low fire so that it does not get burnt. Remove from the fire and add it the rice mixture. Mix well. Add crushed sesame seeds and coconut and mix well . Serve with cup of curd.
Note : You should be careful while preparing the paste. It may burst at times. Can make large quantity of this mixture and use it whenever you want . Do not add sesame powder to tamarind paste if you are storing it.. Add Sesame seeds while preparing rice.
Serves : 2