Ingredients:
Tamarind - 1 oz
Rice - 11/2 cups
Dry red chillies - 4
Gingely oil - 1 dsp
Ghee - 2 dsp
Black gram dal - 11/2 tsp
Bengalgram dal- 11/2 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/4 tsp
Cashew nuts - 16
Asafoetida powder - a pinch
Turmeric powder - 1/4 tsp
Salt to taste
HOW TO COOK TAMARIND RICE:
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.
Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.
Tamarind - 1 oz
Rice - 11/2 cups
Dry red chillies - 4
Gingely oil - 1 dsp
Ghee - 2 dsp
Black gram dal - 11/2 tsp
Bengalgram dal- 11/2 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/4 tsp
Cashew nuts - 16
Asafoetida powder - a pinch
Turmeric powder - 1/4 tsp
Salt to taste
HOW TO COOK TAMARIND RICE:
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.
Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.
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