Method
Wash & boil the rice. Soak the tamarind in water. Fry the peanuts/cashew nuts. Dry roast the black pepper, urad dal, coriander seeds, cumin seeds, fenugreek seeds & dry red chillies and grind to a fine powder.
Heat oil in a pan and add mustard seeds, a pinch of asafoetida and curry leaves. Squeeze the juice of tamarind and pour it into the seasoning. Add salt and let the tamarind juice boil for 2-3 minutes.
Add the powdered ingredients, stir well and cook till oil starts leaving the sides of the pan. Remove from flame and mix it with rice.
Serve hot with curds garnished with fried nuts.
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