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Tamarind RiceAdded On: Wednesday, May 28, 2008
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Rated by 1 users
- Shelf-life: 1 day
- Cooking time: 35 mins
- Servings: 4-5 persons
- Difficulty Level: Easy
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Ingredients2 cups basmathi rice 1/2 cup tamarind juice salt to taste 1/2 tsp turmeric powder 1/2 tsp jaggery powder 1 tsp fenugreek a pinch of asafoetida 1 tsp mustard 1 tsp channa dhal 6 red chilly 100 gms sesame oil(as needed) a bunch of curry leaves 1 tsp peanuts Procedure
- Pressure Cook the rice and spread on a plate. keep aside.
- Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
- Grind this into a fine powder. Set aside.
- To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
- Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
- Pour into the tamarind juice mixture.
- Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
- Add cooked tamarind gravy to the rice.
- Pour in 1 tsp. of oil, if needed. Mix well and serve.
Tags: Dinner Recipes, Easy Recipes, Everyday Cooking, Granny's Recipes, Healthy Recipes, Indian, Monsoon Recipes, Quick and Easy, Taste of Home, Vegetarian Recipes
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