Ingredients and quantity
- Rice – 500gms
- Cashewnuts – 35gms.
- Oil – 30ml.
- Mustard seeds – 5gms.
- Red chillies – 20gms.
- Tamarind juice – 4nos.
- Turmeric powder – 5gms.
- Salt – to taste
- Curry leaves – 2 sprigs.
- Coriander leaves – 3 sprigs.
- Peanuts – 30gms.
- Ginger – 10gms.
- Bengalgram dal – 15gms.
- Blackgram dal – 15gms.
- Cumin – 15gms.
- Pepper corns – 15gms.
- Sesame seeds – 15gms.
- Jaggery – 15gms.
Method of preparation
- Boil rice and set aside.
- Heat oil and fry the cashewnuts and peanuts. Keep aside.
- In the same oil add the mustard seeds, let it crackle. Add curry leaves, red chillies, ginger, blackgram dal, bengalgram dal, curry leaves, asafoetida, salt and tamarind juice. Bring to boil and add it to rice and mix well.
- Broil and powder Bengal gram dal, Black gram dal, cumin, sesame seeds, pepper corns and jaggery. Add it to rice. Garnish with chopped coriander leaves.
Tamarind rice