Hot and fiery tangy, spicy tamarind rice prepared in minutes without having to prepare tamarind sauce / puliyogare masala beforehand. A great way to also use up your leftover rice. It's fiery flavors settles down your craving tastebuds for anything spicy.
Ingredients
1 cup cooked rice (leftover rice can also be used)
Dry roast and grind to a fine powder
1 tbs coriander seed
2-3 red chillies
1 ts cumin seed
1/3 ts fenugreek seed
1 inch tamarind piece
Handful of curry leaves
2 ts white sesame seed ( optional)
2-3 coconut slices ( optional)
For tempering
1-2 tbs sesame oil
1 ts mustard seed, 1/3 ts urad dal
1 tbs chana dal/ Handful of peanuts
1 ts freshly grated ginger
1/4 ts turmeric powder
Few curry leaves
Preparation
- Cook rice with sufficient salt and water. Spread the cooked rice on a wide plate and allow them to cool down.
- Dry roast the spices mentioned above and grind to a fine powder ( no water added).
- Prepare the tempering mentioned above and keep them aside.
To the cooled rice add the spice powder with any extra salt needed and mix evenly. Finally add the tempering and mix thoroughly without breaking the grains of the rice.
If you are using leftover rice taken out from the refrigerator, allow it to come to room temperature first. Then mix the rice along with the tempering and spice powder in the hot kadai.
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