Tamarind Rice

Name: Tamarind Rice
Cuisine: Indian
Ingredients: 2 tsp chana dal; 1 tsp urad dal; 1 tsp whole coriander seeds; 1/4 tsp fenugreek seeds; 4-5 dry red chilies; 1 tsp sesame seeds; 2 cup cooked rice; 2 tbsp oil; 1 tsp mustard seeds; 2 dry red chilies; 1/4 tsp asafoetida (hing); 1 tsp urad dal (split black gram); 1-2 green chilies slit; 2 tbsp peanuts; 1 spring curry leaves; to taste salt; 1/2 cup tamarind pulp mixed with some water; 1/2 tsp turmeric powder; 2 tsp coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#week4of5 - This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is both spicy and tangy and is sometimes served in temples as offerings. Very yummy and easy to prepare, it is often carried along while travelling and also as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papads or chips.

Bethica Das @kitchen_flavours

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Ingredients

To dry roast and grind
2 tspchana dal
1 tspurad dal
1 tspwhole coriander seeds
1/4 tspfenugreek seeds
4-5dry red chilies
1 tspsesame seeds
Other Ingredients
2 cupcooked rice
2 tbspoil
1 tspmustard seeds
2dry red chilies
1/4 tspasafoetida (hing)
1 tspurad dal (split black gram)
1-2green chilies slit
2 tbsppeanuts
1 springcurry leaves
to tastesalt
1/2 cuptamarind pulp mixed with some water
1/2 tspturmeric powder
2 tspcoriander leaves to garnish

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Steps

1

Mix the ground spice powder with the rice and a pinch of salt. Keep aside.
2

Heat oil in a pan. Temper with red chilli & mustard seeds. After it stops
spluttering, add the asafoetida, urad dal, green chilies, peanuts & curry
leaves. Saute for a few seconds.
3

Add the turmeric powder, tamarind pulp & salt to taste. Simmer till the
oil separates.
4

Add the rice & combine everything well. Stir fry for 2-3 minutes.
5

Switch off the flame and garnish with coriander leaves.
6

Serve with papad or chips.