Tamarind rice is usually cooked on special occasions and festival days. It is also offered as prasadam in Indian temples for the devotees.

Total Cooking time: 35 minutes

Ingredients

1. Raw rice – 1 cup (I used Sona Masoori rice)
2. Tamarind – 1/4 cup
3. Water – 2 cup
4. sesame oil – 1 and 1/2 tablespoon
5. whole red chili – 4
6. Peanuts – 1/4 cup
7. channa dal – 1 teaspoon
8. Mustard – 1 teaspoon
9. urad dal – 1 teaspoon
10. curry leaves -1 sprig
11. safoetida – Pinch
12. Salt -1 and 1/2 teaspoon (as needed)

Grind(spice powder for tamarind rice)

1. Chana dal – 1tablespoon
2. Fenugreek – 1 teaspoon
3. Black pepper – 1 teaspoon
4. coriander seed – 1 teaspoon
5. Jeera – 1 teaspoon

Preparation method

1. Wash the raw rice. Add 2 cups of water to the rice and cook it in a pressure cooker up to 3 whistles.
2. After it is cooked, spread the rice in a separate bowl to cool down.
3. Soak tamarind in warm water and extract tamarind juice for 2 cups.
4. Then Dry roast the chana dal, fenugreek, black pepper, coriander seed, jeera and ground it using a mixie to a fine powder.
5. Take a pan and pour sesame oil. Roast the peanuts to golden brown, then sauté mustard, urad dal, channa dal, after it splutters add asafoetida, red chili, salt, curry leaves and add tamarind juice inside it let it boil to thick consistency for 10-12 minutes.
6. Add 2 tablespoons of prepared powder. after it is thickens then the tamarind mix is ready.
7. Take the cooked rice and add this tamarind mix. Adjust the mix as per your taste.