This is absolutely delicious, somewhat sour and spicy. The roasted
peanuts
called for are not salted. I buy raw, unsalted peanuts and roast them in
a
pan myself, but you could get unsalted, unseasoned, roasted peanuts and
use
them to make it easier.
Tamarind Rice
1 cup rice
6 whole dried red chilies
3 Tbsp oil
2 Tbsp split gram (channa dal)
2 Tbsp split black gram (urad dal)
1 tsp mustard seeds
3/4 cup roasted peanuts
10 12 fresh curry leaves
1 piece ginger, chopped
3 Tbsp tamarind pulp
1/4 tsp asafoetida
1/2 tsp turmeric powder
3 Tbsp sesame seeds
Salt to taste
Wash and soak rice for 30 minutes, then boil until tender. Drain and
spread on a plate. Add one tablespoon of the oil to the rice, mix well,
and set aside. Add two chilies to a hot, dry pan, and add sesame seeds.
Stir mixture constantly so it does not burn. When seeds have turned dark
golden brown, remove from heat, and grind seeds and chilies into a coarse
mixture. Set aside. Heat remaining two tablespoons of the oil in a saute
pan, and add the remaining four red chilies, the dals, and mustard seeds.
Stir constantly for about two minutes until dals are golden. Add
roasted peanuts, chopped ginger, curry leaves, asafoetida, and turmeric to
the dal mixture and stir-fry for about thirty seconds. Then add tamarind
pulp and salt and cook for some time. Place rice back into the pot in
which you cooked it (it should be pretty dry by now), add tamarind
mixture, sesame seed mix, and any additional salt if needed, and stir
well. Serve hot.
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