3 Large lemon sized tamarind (extract the pulp by soaking in 1/2 cup hot water)
5 or 6 green chillies cut lengthwise
dried red chillies
4 tbsp cooking oil
3 tbsp peanuts
2 tbsp senagapappu (chana dal)
2 tbsp cashews
1 tsp jeera (cumin seeds)
1 tsp avalu (mustard seeds)
8 green chilies (slit lengthwise) - adjust to your spice levels
2 big pinches of mustard powder
10-12 curry leaves
1 ½ tsp turmeric
Salt to taste
2 pinches of hing/asafetida
2 cups of rice
- Heat oil in a saucepan on medium high flame and add asafetida.
- Add mustard seeds, cumin seeds, chana dal, urad dal, cashews, peanuts, dried red chillies, green chillies, turmeric, and curry leaves.
- When all the above ingredients are fried properly, add tamarind paste, mustard powder and salt.
- On medium flame bring it to boil then reduce flame and cook for about 10-15 mts or till the paste turns thick yet flowing in consistency and the oil separates.
- Turn off the flame and set aside to cool.
- Cook the rice in an electric cooker with double the quantity of water.
- Allow to cool and work with your hands or with the back of flat spoon to remove lumps out of the rice.
- Alternatively, you can spread rice in a wide plate when hot and allow to cool.
- Now add about 3/4 cup of the cooked tamarind paste to the rice. Mix well. Adjust the taste by adding some more paste if necessary.
- Cover and leave aside for a couple hours for the flavors to set in. Refrigerate the left over tamarind paste in an airtight container for further use.
- Serve with yoghurt/curd.