This recipe was shared by my classmate about 15 years ago and I still make mine from scratch with this recipe!

2 cups Cooked Rice (I use brown)
1 Golf Ball size Tamarind
1/2 tbsp Jaggery
1/2 tsp Mustard Seeds
1 tsp Chana Daal
1 tsp Urad Daal
2-3 Dried Red Chilies (or according to taste)
1/2 tsp Turmeric powder
10-15 Curry Leaves
1/2 tsp Turmeric Powder
Pinch of Hing
1/4 cup Peanuts (couple of fistful)
2 tbsp Oil
Salt per taste

Preparation - 
Soak tamarind in 1/2 cup hot water for at least 10-15 minutes.  Squeeze the pulp and strain to remove all the fibrous stuff. 
Cool the cooked rice in a plate. Once cooled down, add salt, turmeric and 1 tsp oil. Mix and keep aside.
Heat oil in a non-stick pan, add mustard seeds and let them splutter.
Add chana daal, urad daal and red chilies. Let them sizzle and change color a bit.
Now add hing and curry leaves. Saute for a minute. Then add peanuts and saute for 3-4 minutes.
Add tamarind extract and cook on low heat for at least 6-7 minutes. Add jaggery and let it dissolve.
Now add rice and mix thoroughly. Cover and let it cook for 3-4 minuted on low heat.

Enjoy with papad!

Tips -
I have made this with quinoa, and of course with white rice. I like the brown rice version more than any other version.
I sometimes add chopped cilantro and grated dry coconut just to enhance flavor.


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