Ingredients

• 2 cups - rice
• 50 g - tamarind
• Sufficient water to cook the rice
• salt to taste
• To roast:
• 8-10 - red chillies
• 2 tbsp - coriander seeds
• 1 tsp - sesame seeds
• 1 tsp - cumin seeds
• For seasoning:
• 4 tbsp - oil
• 1 tsp - mustard seeds
• 1 tsp - split gram dal
• 1/2 tsp - asafoetida powder
• 6 - red chillies (halved)
• 1.5 tbsp - fried peanuts (halved)
• 12-15 - fresh curry leaves

How to Make Quick Tamarind Rice

• Wash and soak the rice for 20 minutes.
• Cook the rice in sufficient water with salt.
• Drain out the water when the rice is three-fourth done and each grain is separate.
• Spread the rice in a large plate and allow it to cool.
• Roast red chillies, coriander seeds, sesame seeds and cumin seeds on a low flame till aromatic.
• Dry grind them.
• Boil the tamarind in two cups water with a dash of salt for about 10-15 minutes and extract the juice.
• For seasoning:
• Heat oil in a kadai.
• Add mustard seeds and split gram dal.
• When they splutter add asafoetida powder, halved red chillies, peanuts and curry leaves. Fry for few seconds.
• Add the tamarind juice, powdered spices and mix well.
• Cook for 2-3 minutes till oil separates and gradually add it to the cooked rice.
• Mix gently and serve hot.