Tamarind rice preparation time 25 minutes
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 teaspoon
Mustard seed - ½ tspoon
Feenu greek (Venthayam) seed - ¼ tspoon
Split Channa dhal - 2 tspoon
Salt - to tasteOil - 3 table spoon
Turmeric powder - ¼ tspoon
Sambar powder - ½ tspoon (optional to give additional flavor)
Jaggery/Sugar - 1 tbspn
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.
Preparation method:-
1. Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
2. Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
3. Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
4. You mix using fork or your hand (only after washing your hand). You can add few more chopped curry leaves to bring added flavor.