Tamarind rice(method two)

Name: Tamarind rice(method two)
Yield: 6 people
Cuisine: Indian
Ingredients: 500 grams boiled rice; 1 cup grated coconut; 1 teaspoon rai(mustard); 1 teaspoon methi(fenugreek); 5 red chillies; as per taste Salt; Half teaspoon haldi(turmeric); As required curry leaves; 2 tablespoons mung phali peanuts(optional); 1 tablespoon udad dal(split black gram); 1 tablespoon Chana dal(split bengal gram); Half teaspoon jeera(cumin); 2 tablespoons oil; 1 small piece gud(jaggery); 1 small cup thick imli pulp(tamarind pulp)

Rajalakshmi AR @browny71

Tamarind rice(method two)

Rajalakshmi AR @browny71

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Ingredients

one hour

6 people

500 gramsboiled rice
1 cupgrated coconut
1 teaspoonrai(mustard)
1 teaspoonmethi(fenugreek)
5red chillies
as per tasteSalt
Half teaspoon haldi(turmeric)
As required curry leaves
2 tablespoonsmung phali peanuts(optional)
1 tablespoonudad dal(split black gram)
1 tablespoonChana dal(split bengal gram)
Half teaspoon jeera(cumin)
2 tablespoonsoil
1 small piece gud(jaggery)
1 small cup thick imli pulp(tamarind pulp)

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Steps

one hour

1

Cook rice. See that rice don't stick to each other.
2

In a blender blend coconut, red chillies, rai, methi gud and tamarind. Make a fine paste.
3

Heat a pan and add oil. Then add mustard, hing Chana dal, udad dal curry leaves jeera and turmeric. Add peanuts. Transfer it into a plate.
4

In the same pan add the coconut paste and fry well.Then add salt.
5

Take a big vessel. Transfer rice into it. Add the coconut mixture and the seasoning. Mix it well.If you want you can also add a spoon of ground nut oil. It gives fine aroma and taste. Serve it.
6

Once cooled down, coconut chutney can be stored in refrigerator for three days.