Tamarind Rice

Ingredients

1 cup of Thick Tamarind Pulp extracted .
1 cup Rice
Salt-as needed
A small piece of Jaggery
Soak tamarind in warm water for half an hour.Extract pulp, as thick as possible.Keep aside.

For the powder

1 tbsp of dessicated coconut
2 tsps coriander seeds
2 tsps peppercorns
A pinch of hing (asoefetida)
2 teaspoons mustard seeds
6-8 Red chillies
1 tsp of white sesame seeds
1 teaspoons urad dal /black gram dal
1 teaspoon channa dal /bengal gram dal
1 tsp cumin seeds

Dry roast the ingredients for the powder one by one..Powder the roasted ingredients when cool.Set aside.

For Seasoning

5tbsps oil
1 tsp each of mustards,,urad dal and channa dal
1 tbs peanuts
4 red chillies each broken into 3 pieces
A fat pinch of turmeric powder
A sprig of curry leaves


Method

Heat oil and fry the peanuts;keep aside,.In the same oil season using mustard seeds, , urad dal, channa dal, red chillies and curry leaves.

Add the tamarind pulp, jaggery,turmeric powder and salt.Mix well and let it boil.Add the powder and let it simmer for a few minutes mixing well to avoid any lumps.



The oil starts separating and the mixture would have thickened by now giving off a wonderful aroma.

Cool the sauce and store in an airtight container.


Prepare rice in a rice cooker and let it cool down. After the rice has cooled down, add the sauce to this, little by little, and mix with the wooden spoon.check the taste if you need more sauce Now add peanut. Serve with potato chips and curd (yogurt).
Note: The sauce can be stored in refrigerator for 2-3 weeks and used when needed.