Ingredients

• Tamarind - lemon sized
• 1 cup - raw rice
• 8 - red chillies
• 2 tbsp - fenugreek
• 1 tbsp - sesame seeds
• 1 tbsp - black gram dal
• 1 tbsp - Bengal gram
• 1 tsp - mustard
• 1 tsp - black pepper
• 1 tsp - cumin
• Curry leaves
• 1/2 tsp - turmeric powder
• 4 - cashew nuts
• 1 tbsp - ground nuts
• pinch - Asafoetida
• salt to taste
• 5 tbsp - gingili oil or sesame oil
• 1 tbsp - ghee

How to Make Tamarind Rice

• Wash and keep rice in pressure cooker and add a drop of sesame oil.
• Add 2 cups of water to it and cook it for 20 mins.
• Once it is cooked, allow it to cool it by spreading in a wide plate.
• Prepare tamarind paste by soaking in hot water.
• Add a tsp of oil in a pan or kadai and fry red chillies, fenugreek seeds, curry leaves, sesame seeds, ground nuts, black pepper, cumin seeds. Grind them to a powder.
• Add 1 tbsp of ghee, 4 tbsps of oil, splutter mustard, red chillies, curry leaves, black gram dal, Bengal gram, cashew nuts, tamarind paste, asafoetida and finally the powder.
• Mix them well. Mix the content to the boiled rice.
• Garnish with fried cashew nuts.
• Hot and tasty tamarind rice is ready to be served.
• It can be served with chips.