* 100g Tamarind
* 2 cups of White Rice preferably Sona masuri
* 2Red Chillies
* 3 tbsp oil
* 5-6 Green chillies
* 3 Curry leaf stalks
* Salt to Taste
* 2 pinches Asoeftida
* 1 pinch of Fenugreek powder
* 1 tsp Mustard
* 1 tsp Cumin
* 2 tbsp Groundnuts
* 1 tsp turmeric
Soak the tamarind for around half an hour in water and extract the juice free of all the pulp and seeds
Shift the tamarind pulp to a cooking vessel, add 2 red chillies, few drops of oil, a stalk of curry leaves, a pinch of asoeftida, a pinch of turmeric, a pinch of fenugreek powder (optional) & little salt and put it to boil until the tamarind becomes a thick consistent paste and all the water evaporates.
This can be stored in a refrigerator if you keep it in a moist-free and tightly closed container for a few days or nearly a month.
Cook rice separately (make sure the rice doesn’t get sticky) and once it is cooked spread it out in a wide bowl/dish to cool slightly may be for 5 minutes.
Mix the rice evenly with one tbsp of oil, salt to taste and turmeric.
Take care not to mash the rice grains. You can use a spoon here but I do not mind using my hand to mix thoroughly without having to mash the rice grains.
Mix the rice with the tamarind paste (from step 2) following the same instructions as in step 4. Keep aside.
Heat the remaining oil in a pan and fry the groundnuts, drain them and add to the rice
Temper the rice with asoeftida, red chillies, mustard, cumin, curry leaves and green chillies in that order.
Serve it with Tomato-potato gravy curry, yogurt and papad/potato chips.
you can also add some masala powder to tammarind juice while its boiling, it is some different taste to regular tammarind rice.