Thursday, August 5, 2010

Tamarind Rice from Andhra Pradesh

Ingredients:

  1. Tamarind pulp - made from 100-150 g of tamarind
  2. Curry leaves - of two stalks
  3. Finely chopped ginger - a 2 inch ginger finely chopped
  4. Red chillies - 5-6
  5. green chillies - 5-6
  6. mustard seeds - 1 tspn
  7. toor dal - 1/4 tspn
  8. halved chickpeas (processed) - 1/4 tspn
  9. cumin seeds - 1 tspn
  10. powder made out of roasted sesame seeds - 1 and a 1/2 tspns
  11. ground nuts - 1/2 cup
  12. vegetable oil - 2 tbspns
  13. salt
  14. turmeric powder - 1/2 tspn

Procedure:


  1. In a pan, heat the oil and add the mustard seeds and the pulses. After the mustard seeds start spluttering, add the red chillies and let them cook for around half a min.
  2. Now add the cumin seeds green chillies and the curry leaves. Let them splutter a little.
  3. Add the chopped garlic, and after about a min, add the groundnuts. Cook this mixture for about 3 min till all the ground nuts get toasted.
  4. Add the tamarind paste and cook for another 3 min, till all the water evaporates.
  5. At this point add the turmeric and salt and let it cook for another 3 min.
  6. Add the steamed rice and mix well till all the rice is coated with the mixture.
Serve Hot!

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