Servings:
Ingredients
For the Dry Masala Powder:
- 2 no Dry Red Chilies Bedgi or Kashmiri
- 2 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/8 tsp Methi Fenugreek Seeds
- 1/8 tsp Black Peppercorns
- 1 tsp Sesame Seeds White
- 1/2 tbsp Dry Coconut
For the Tamarind Rice Masala: Pulikachal
- 2 tsp Vegetable Oil
- 1/8 tsp Hing Asafoetida
- 3 tbsp Raw Peanuts
- 1 tsp Urad Dal split Bengal gram
- 1 tsp Chana Dal
- 2 no Dry Red Chilies Bedgi or Kashmiri
- 2 no Sprigs Curry Leaves
- 1/2 tsp Turmeric Powder
- 2 tsp Table Salt adjust to taste
- 1 tbsp Jaggery
- 1 Small Ball of Tamarind soaked and pulp extracted
- 1/4 cup Water
- 2 no Green Chilies Sliced
- 1 tbsp Chopped Coriander Leaves for garnish
Instructions
Prepare the Dry Masala Powder
- In a pan, slow roast the dry red chilies, coriander seeds, cumin seeds, methi seeds, black peppercorns, sesame seeds, and dry coconut until they turn aromatic.
- Let the mixture cool down a bit, then grind it into a coarse powder. Set aside.
Cook the Tamarind Rice Masala: Pulikachal
- Heat oil in a pan over medium flame. Add the raw peanuts and fry them until golden. Remove the peanuts from the pan and set aside.
- In the same pan, add urad dal and chana dal. Fry until they turn light brown.
- Toss in the dry red chilies, Slit Green chilli and curry leaves, and sauté for a few seconds.
- Lower the flame, and immediately add turmeric and prepared dry masala powder. Stir it gently.
- Pour in the tamarind extract and add jaggery, salt, and water. Let it simmer until the water evaporates slightly but keep the masala moist enough to coat the rice evenly.
- Add the fried peanuts and chopped coriander leaves to the masala.
- Finally, add the cooked rice to the pan. Mix everything well until the rice is thoroughly coated with the masala.
- Serve the tamarind rice hot, garnished with more coriander leaves if you like. Enjoy!
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