Tamarind rice

1 1/2 tbsp tamarind in 1/4 to 1/2 cup hot water

2 tbsp vegetable oil

1/2 tsp mustard seeds

1/2 tbsp urud dal

1/4 tsp asafoetida powder

2 to 4 red dry chillie

1 green chillie sliced

1/4 tsp turmeric powder

1 tbsp curry leaves

2 cups cooked rice at room temperature or chilled

1/2 tsp salt

2 tbsp coriander leaves garnish

1 tbsp cashews roasted garnish

Leave the tamarind pulp in the hot water for about 10 minutes squeeze to take out the liquid, add more water and squeeze to remove more liquid and discard the pulp.

Heat oil in medium high heat add mustard seeds then add urud dal, asafoetida and red dried chillie. Lower the heat to medium, add green chillie, turmeric, curry leaves. Add the cooked chilled rice and press with a back of a spoon and keep stirring to make sure there are no lumps. Add salt and tamarind liquid, increase the heat and stir fry for about 2 to 3 minutes until the spices are blended. Keep stirring the rice to make sure there are no clumps and to avoid burning the bottom of the rice.

Add the coriander leaves and mix. Garnish with cashews and serve hot.

This goes to food palette series brown, CBB chettinad special.

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