#tamarindpulp #tamarind #rice #varietyrices #tamarindrice
Ingredients: 200gm tamarind, 2 cups rice, 1/2 cup Bengal gram, 2 tsp garam masala, 2 tsp mustard seeds, 1 tsp asafoetida, 1 tsp turmeric powder, 2 tsp red chilli powder, 4-5 dry red chillies, 1 1/2 tbsp. oil, salt to taste
Preparation time: 25 min
Recipe:
1. Soak the tamarind in two cups of water for half an hour to make the pulp easily.
2. Wash and soak the rice as well before and cook it sans pressure cooker (do add salt while cooking), drain out the excess of water once cooked and keep the rice in a bowl.
3. Till the rice cook, you can prepare the tamarind sauce side by side. Squeeze the tamarind in the water to get the pulp. Sieve the pulp to remove the seeds. Keep it aside.
4. Heat a pan and add oil for seasoning. Add mustard seeds, asafoetida and dry chillies one after the other. Then add Bengal gram to this (no need to soak the grams). Keep the gas at medium flame and stir the grams continuously till golden. Now add the tamarind pulp and a cup of water to this. Mix well and cover with lid. Allow cooking for 5- 10 min till the sauce thickens to a consistency.
5. Add all the spices and cook till the oil oozes out from the sides.
6. The tamarind sauce is ready. Mix rice in batches till you get the proper taste (Some rice may remain or some chutney/ sauce may remain depending upon the consistency and measures you have taken).
7. Serve it hot or at room temperature.
Ingredients: 200gm tamarind, 2 cups rice, 1/2 cup Bengal gram, 2 tsp garam masala, 2 tsp mustard seeds, 1 tsp asafoetida, 1 tsp turmeric powder, 2 tsp red chilli powder, 4-5 dry red chillies, 1 1/2 tbsp. oil, salt to taste
Preparation time: 25 min
Recipe:
1. Soak the tamarind in two cups of water for half an hour to make the pulp easily.
2. Wash and soak the rice as well before and cook it sans pressure cooker (do add salt while cooking), drain out the excess of water once cooked and keep the rice in a bowl.
3. Till the rice cook, you can prepare the tamarind sauce side by side. Squeeze the tamarind in the water to get the pulp. Sieve the pulp to remove the seeds. Keep it aside.
4. Heat a pan and add oil for seasoning. Add mustard seeds, asafoetida and dry chillies one after the other. Then add Bengal gram to this (no need to soak the grams). Keep the gas at medium flame and stir the grams continuously till golden. Now add the tamarind pulp and a cup of water to this. Mix well and cover with lid. Allow cooking for 5- 10 min till the sauce thickens to a consistency.
5. Add all the spices and cook till the oil oozes out from the sides.
6. The tamarind sauce is ready. Mix rice in batches till you get the proper taste (Some rice may remain or some chutney/ sauce may remain depending upon the consistency and measures you have taken).
7. Serve it hot or at room temperature.
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