.
Tamarind Rice paste
This paste is prepared with the following ingredients
which can be kept for a period of six months. You should take paste and cooked white rice in the proportion of 1:2 respectively ie one part of paste and two parts of cooked rice.
Ingredients
Tamarind----------------------------200 gms
Red chilli (dried)---------------------50 gms.
Turmeric powder-------------------- 10 gms.
Methi (fried and powdered)-------- 20 gms
Mustard------------------------------- 20 gms
Urad dhal----------------------------- 50 gms
Bengal gram-------------------------- 50 gms
Fried groundnut (peeled)----------- 70 gms
Coriander seed ---------------------- 10 gms
Asafoetida powder------------------- 10 gms
Salt------------------------------------- 70 gms
Red chilli powder-------------------- 10 gms
Curryleaf------------------------------ 5 gms
Jaggery-------------------------------- 10 gms
Gingelly oil--------------------------- 300 ml
Refined oil---------------------------- 300 ml
Preparation method
Put the tamarind in a vessel and pour a little water and soak it for sometime. Then take a thick abstract of tamarind juice using a little quantity of water.
Make red chilli into very small bits. Powder coriander seed into powder. Put the thick bottomed vessel on the stove and pour both the oil into it. When the oil gets heated put mustard, bengalgram, urad dal, groundnut,redchilli bits,and then curryleaf. Allow the dals to become brown and then add the thick tamarind extract. Now add turmeric, chilli powder, salt, jaggery, coriander powder, methi powder, asfoetida and mix well. Allow the content to boil till it becomes thickened and the oil should start to come out of it. At this stage you can switch off the stove , allow it to cool and store it in dried air tight container.
This can be used as a sidedish for all the items you like apart from mixing with the plain rice.
UMANAGRAJAN
Published: August 10, 2007