Ingredients:

2 cups rice
1/2 cup tamarind juice ( thick pulp)
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek powdered ( Methi)
a pinch of asafoetida ( Hing)
1 tsp mustard
1 tsp chana dhal ( split Bengal gram)
6 dry red chilly
5 tsp cooking oil (as needed)
a bunch of curry leaves
1 tsp peanuts
Salt (to taste)

Procedure of Tamarind rice:

• Pressure Cook the rice and spread on a plate, keep aside.
• To the tamarind pulpy paste add salt, turmeric powder, jaggery, fenugreek powder and asafoetida.
• Heat oil in the non-stick flat pan.  Fry mustard, red chillies, chana dhal, peanuts and curry leaves in sesame oil.
• Pour into the tamarind juice mixture. Add salt.
• Boil tamarind juice till it reaches thick gravy form and until oil separates from the mixture with good flavor.
• Add cooked tamarind gravy to the rice. Mix well and serve

Note: Tamarind paste can be retained for 2-3 days.