Tamarind Rice

Rice - 1 cup cooked

Tamarind - a small lemon size

Red chilly - 3

Urad dal - 1 tbspn

Channa dal - 1 tbspn

Fenugreek - 1/4 tspn

Sesame seeds - 1/4 tspn

Jaggery - 1/2 tspn

Ground nut - 1 tbspn

Coriander seeds - 1/2 tspn

Pepper - 1/2 tspn

Get.. set... go

Start to dry roast urad dal and channa dal.

Next add coriander seeds, pepper, red chilly and keep roasting.

Add sesame seeds and fenugreek and roast well.

Cool the roasted mixture and then put it into the mixer.

Powder and keep it aside.

Heat 4 tbspn sesame oil. Add mustard.

Add 2 red chilly.

Add 1 tspn urad dal and channa dal and few curry leaves. Fry well.

Add turmeric powder and stir until the raw smell goes.

Add groundnut and keep frying.

Now add the roasted powder.

Mix the powder well and keep stirring.

Add tamarind juice now.

Add 1/4 cup water and combine well.

Add necessary salt and jaggery. Mix well and on low flame allow it to cook until it thickens.

Continue to cook on low flame until oil separates. Your mixture is now ready.

Add the mixture to the cooked rice and mix well.

Mix well and keep aside for 15 minutes for the masala to be absorbed everywhere.

Yummy and crunchy tamarind rice ready

A rice that can be taken when we go for picnics...really yummy and crunchy😎😎