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This bright and light rice is a common food and treat during some festivals. It's refreshing with the tang of tamarind and there are a number of variations that use different ingredients for the sour aspect. Green mangoes, sour pomegranite juice or lime are other alternatives and can be used with confidence if tamarind is not an ingredient you have access to.

  • 2 cups - rice
  • 3-4 tsp - tamarind paste
  • Salt to taste
  • 4 - green chillies
  • 2 - red chillies
  • 10 - curry leaves
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - chopped ginger
  • 3 tsp - bengal gram
  • 3-4 tsp - groundnut
  • Oil

  1. Cook the rice and place aside.
  2. In a pan, heat 2-3 spoons of oil for 2 mins.
  3. Add groundnuts, fry lightly.
  4. Add chopped ginger, cumin seeds, mustard seeds, bengal gram, red chillies, green chillies and fry to a brown colour.
  5. Reduce flame, add 1/2 spoon turmeric powder and tamarind juice and salt sufficient for 2 cups cooked rice.
  6. Allow to boil till the tamarind paste becomes thicker and the oil begins to appear on the edges and surface.
  7. Mix rice with the mixture.
  8. Garnish with fresh Curry leaves if available.
For tamarind juice: Take 1/2 cup tamarind, add 1 cup water and leave aside for 10 mins. Extract juice to be used in the mix.