Tamarind Rice
Instructions
1. Heat the oil in the pan and add the whole red chilies. Let the chilies to fry for few seconds
2. Add the mustard seeds. once the chili are fried they are no longer hot but get milder taste.
3. When the mustard seeds splutters add the fenugreek seeds. Now add the chana dal and peanuts and cook
them properly on medium flame without burning them.
4. Add the curry leaves, chopped green chilies and hing.
5. Add the turmeric, as haldi gives the color to the rice add enough turmeric.
6. Add the tamarind juice to it and add the dry masalas red chili powder, coriander powder and cumin
powder.
7. Let the gravy cook till the oil oozes out for 10 to 12mins.while the gravy is cooking in absorbing the juices
toast the sesame seeds and crush them and once the gravy is ready add the powder to it and cook it for
another 15mins.
8. Check the seasonings and add salt.
9. Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.
10. You can make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever
you want.
