- 4 cups Rice cooked and cooled
- 1 lemon size Tamarind
- 1 sprig Curry leaves
- 2 tbsp Peanuts
- 2 tbsp Urad dal
- 1 tbsp Chana dal
- 4 Dry red chillies broken
- 2 cloves Garlic crushed
- 1 tsp Mustard seeds
- 2 tsp Sesame seeds roasted
- 1 pinch Asafoetida
- 1 tsp Chili powder
- 1 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 4 tbsp Oil
- Salt to taste
Method:
- Place the tamarind in microwave safe bowl, add water until tamarind is covered.
- Microwave for 3 mins. Cool and remove the extract from it, keep aside.
- Now heat a pan, add oil.
- When oil is hot add peanuts, chana dal and urad dal. Fry them until light golden brown.
- Remove these fried nuts and dal leaving the oil in the pan.
- Now to this oil add mustard, when it splutters add curry leaves, garlic and broken chillies.
- Add the tamarind extract, sesame seeds, chili powder, coriander powder and turmeric powder.
- Cook it until all the water evaporates and the oil is formed on the surface.
- Now add the fried nuts and dals. Mix well
- Add salt to it and mix well.
- Transfer to a bowl.
- This can be stored for months if refrigerated in an air tight container.
- Now add 3 tbsp of this tamarind mixture to the rice.
- Mix well adjust salt, transfer to a serving plate.
- Serve as a breakfast.
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