Ingredients
Cooked rice – 2 cups (cooled)
Tamarind – lemon-sized ball, soaked and pulp extracted
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Salt – to taste
Oil – 2–3 tbsp
Curry leaves – few
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – ½ tsp
Dry red chili – 1–2
Peanuts – 2 tbsp, roasted
Jaggery – ½ tsp (optional)
Execution
1. Prepare Tamarind Paste
Soak tamarind in warm water, extract pulp, discard fibers.
2. Make the Tempering
Heat oil → add mustard seeds, chana dal, urad dal, dry red chili, peanuts, curry leaves.
Sauté till golden.
3. Cook Tamarind
Add tamarind pulp + turmeric + jaggery + salt → simmer 5–7 mins until slightly thick.
4. Mix with Rice
Pour tamarind mixture over cooled rice → mix gently so rice grains stay separate.
5. Serve
Serve at room temperature with papad or fryums.
Additional tips
Always use cooled rice; hot rice becomes mushy when mixed with tamarind paste.
Adjust tamarind according to sourness preference.
Roast peanuts and dals well for extra crunch and authentic flavor.