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Shvoong Home>Lifestyle>Food & Drink>Tamarind rice paste Review

Tamarind rice paste

Book Review   by:emarald     Original Author: umanagarajan
  • Summary rating: 5 stars (2 Ratings)
  • Visits : 433
  • words:300 
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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   
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