Ingredients:
Cooked rice - 1 cup
Tamarind pulp - 2 tablespoon
Fried peanuts/ver kadalai - 1 tablespoon
Red chilies - 2
Jaggery - 1/4 teaspoon (optional)
Oil - 2 tablespoon (preferably sesame oil)
Mustard seeds - 1/4 teaspoon
Ulundu/Urad dhaal - 1 teaspoon
Curry leaves - few
Sat - as per taste
Garlic - 3 pods (optional)
Spread the cooked rice in a plate so that it cools down while we make the tamarind masala. Also make sure that the cooked rice is not mushy.
You may either make the tamarind pulp at home or use a store bought one. If you want to make them at home, soak a gooseberry sized tamarind in warm water and extract its juice. Or you may grind the soaked tamarind in a blender and strain it.
In a kadai warm up the oil and add the mustard seeds. Once the spurting stops add in the ulundu/urad dhaal, red chilies and curry leaves. If you are using garlic, you may add it along with ulundu. Let the ulundu turn a bit brown and then add in the fried peanuts. To this add in the tamarind pulp and jaggery (if you are using). Add in salt and tumeric powder. Saute this mixture till oil separates and take it off the heat once it does.
Once the tamarind masala cools down, mix the cooked rice evenly coating them. This is a great lunch box dish which is complimented by potato fry/poriyal.
Cooked rice - 1 cup
Tamarind pulp - 2 tablespoon
Fried peanuts/ver kadalai - 1 tablespoon
Red chilies - 2
Jaggery - 1/4 teaspoon (optional)
Oil - 2 tablespoon (preferably sesame oil)
Mustard seeds - 1/4 teaspoon
Ulundu/Urad dhaal - 1 teaspoon
Curry leaves - few
Sat - as per taste
Garlic - 3 pods (optional)
Spread the cooked rice in a plate so that it cools down while we make the tamarind masala. Also make sure that the cooked rice is not mushy.
You may either make the tamarind pulp at home or use a store bought one. If you want to make them at home, soak a gooseberry sized tamarind in warm water and extract its juice. Or you may grind the soaked tamarind in a blender and strain it.
In a kadai warm up the oil and add the mustard seeds. Once the spurting stops add in the ulundu/urad dhaal, red chilies and curry leaves. If you are using garlic, you may add it along with ulundu. Let the ulundu turn a bit brown and then add in the fried peanuts. To this add in the tamarind pulp and jaggery (if you are using). Add in salt and tumeric powder. Saute this mixture till oil separates and take it off the heat once it does.
Once the tamarind masala cools down, mix the cooked rice evenly coating them. This is a great lunch box dish which is complimented by potato fry/poriyal.
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