Tamarind-Lemon Size
Red chills-4-6
Bengal gram- 2tbsp
Black Gram-1tbsp
Mustard seeds-1 tsp
Green Chillies-6(sliced)
Asafeodita-little
Salt to your taste
Salt to your taste
Turmeric Powder-1tsp
oil-3-4tbsp
Cumin-1/2 tsp
Ground nuts-1tbsp
Cashew - fry golden brown in ghee(and keep it aside)
curry leaves - 2 bunch
Method:
Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Now, fry the Chilies, Grams, groundnuts, in oil to golden color, then add the turmeric powder,green chillies, mustard seeds . Once you got these into golden color, now add the tamarind pulp and stir well for 4-5 min. Now add the curry leaves, Asafeodita and salt. once you get it thick paste , take it out of stove and let it cool. Now mix this paste in rice.Now ready
Method:
Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Now, fry the Chilies, Grams, groundnuts, in oil to golden color, then add the turmeric powder,green chillies, mustard seeds . Once you got these into golden color, now add the tamarind pulp and stir well for 4-5 min. Now add the curry leaves, Asafeodita and salt. once you get it thick paste , take it out of stove and let it cool. Now mix this paste in rice.Now ready
Note:some people prefer adding fenugreek powder ,coconut powder in Tamarind Rice .You add this after mustard seeds.
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