Tamarind Rice.......

Ingredients:


Tamarind pulp 3 tbsp
Unboiled rice 1 1/2 cup
Green chillies 4-5
Grated ginger 2tsp
Cashew nuts 6-7
Asafoetida pinch
Salt
Mustard seeds 1 tsp
Bengal gram 2 tbsp
Slitted black gram 1 tbsp
Dry red chilies 4-5
Ground nuts 2 tbsp
Curry leaves 1/2 cup
Turmeric powder 1/4rth tsp
Oil 1/4rth cup

Method:


Boil the rice and dry it in flat bottomed vessel.
Heat oil in a kadai, and then add mustard seeds, bengal gram and saute for few minutes.
Next add dry red chilies, cashew nuts, green chilies, asafoetida, curry leaves, turmeric and grated ginger and saute for 3-4 minutes.
Finally add ground nuts and after 2-3 minutes add tamarind pulp and saute for 1min.
Add salt and one tbspn of oil to the boiled rice.
Next add the tempering in rice and mix well.




Tamarind pulp:


Tamarind 1/2 kg
Water
Salt

Preparation:


Take 1/2 kg tamarind and deseed it.
Now take one heavy bottomed vessel and pour the water till the tamarind covers.
Cook for 10-15 minutes.
Let it be cooled for 1hr and grind it by adding some salt.

YOU CAN ALSO STORE THIS TAMARIND PULP IN REFRIGERATOR AND CAN ALSO USE IN OTHER RECIPES.............................