Tamarind Rice

Ingredients:

Cooked rice	3 cups
Tamarind	4 one inch pieces
Red chilli	2 nos
Curry leaves	6 – 8
Cashew	6 – 8
Turmeric	a pinch
Red chilli powder	little ( 2 pinch)
Coriander powder	little ( 2 pinch)
Mustard	¼ tsp
Gram dhal	¼ tsp (optional)
Fried groundnut	1 tbsp (optional)
Sambar powder	1 tsp
Salt	1 tsp or to taste
Oil	2 tbsp

Method:

1. Soak tamarind in ¼ cup of water for 15 min. Squeeze and strain to take thick pulp. Add turmeric, red chilli powder, coriander powder, curry leaves and salt. Mix well and keep aside.
2. Break red chillies and discard the seeds. Break cashew into bits.
3. Heat a kadai with oil to medium hot. Add mustard and allow to splutter. Lower the flame and add gram dhal (if using). Fry till light golden brown. Now add red chillies and broken cashew bits. Fry a little bit (take care not to burn the cashew).
4. Now add tamarind pulp mix. Raise the flame and allow to boil. When consistency becomes thick, lower the flame and add sambar powder. Cook till oil floats on the top. Take care not to dry the mix.
5. Now spread cooked rice and mix gently without breaking the rice. Once it completely mixed, switch off the flame. Check salt. If needed, adjust with little more and mix gently. Now sprinkle fried groundnuts if using (remove the skin and break into two).
6. Cover and keep aside for 20-30 minutes to allow the rice to absorb all the flavour. Tamarind rice is ready.

Suggestion: One day old cooked rice is best to use. If taken out from fridge, bring to normal temperature and then use. If preparing fresh, spread the hot cooked rice in a wide plate to completely cool down (or can be kept in fridge for half-hour to one-hour). Then use for the recipe. Rice should not be too soft. Take care not to overcook the rice.

Best to pack for lunch and for travelling.