Description

Soak 200gms of tamarind in 4 cups of water for 10 mins. Squeeze the tamarind to make the tamarind juice. Discard the pulp. Boil the tamarind juice until it becomes thick – While it is boiling add ½ tsp salt, ½ tsp chili powder, 1/8tsp turmeric, 10 curry leaves, let it cook for 35 mins approximately until it becomes thick paste.

Do the following while tamarind paste is being done.

Soak 1 tsp of mustard seeds for ½ hour and keep them a side

For rice – Boil 2 litres of water add the following to the  water. while boiling.1/2 kg of rice, 1 tsp salt, 1/8tsp turmeric, 2 green chilies slit long, 4 curry leaves – let it cook for 22-25 mins, strain water out of rice. After the water is strained keep cooking the rice until it becomes slightly dry

Let the tamarind paste cool in the fridge

Grind the mustard seeds with 2 table spoons of water.

For tempering – Dry roast 1 tsp chana dal, 2 tsp urad dal for 1 mins then add 4 dried red chillies, 10 cashews for 1 min, add 25 curry leaves.

Mix the ground mustard seed paste to the rice. Mix the tempered stuff to the rice. Add tamarind paste to the rice and mix well.

Dry roast peanut 100gms of peanuts for 3-5 mins, add ¼ tsp hing, 1/8 tsp turmeric, 10-14 curry leaves, 1 Tbsp cilantro – mix these with the rice.