Tamarind rice( Puli Sadham)

Ingredients

• 1 cup rice
• Lemon size tamarind
• A pinch of asafoetida
• 4-5 dried red chilies
• 2 tsp of roasted peanuts
• 3-4 tsp gingili oil or Cooking oil
• Salt for taste
• Curry Leaf- 3 springs
• Turmeric-1/4 tsp

For seasoning

Mustard, Chana dal, urad dal, and curry leaves

Roast and Grind

Cumin seeds(jeera) - 2 tsp

Fenugreek - 1 tsp

Method

• Cook rice and allow them to cool
• Soak tamarind in two to three cups of warm water and extract the juice from it. The consistent should be thick.
• Heat oil in pan, add mustard, chana dal, urad dal, peanuts, red chilies and curry leaves and sauté them.
• Add the dry roasted powder and sauté them with the mixture.
• Add tamarind extract, pinch of asafoetida and salt. Keep stirring constantly till the tamarind extract reduces its volume and becomes to a thick pulp.
• Add the gravy to the rice and mix well. You can keep the rest of the gravy in the refrigerator. It will stay in the refrigerator for more than 20 days if cooked properly.