Prep Time: 20 Minutes
Cooking Time: 35-40 Minutes
- Rice: 1 ½ cup
- Water: As required
- Ghee or Oil: 1 Tablespoon
- Mustard Seeds: 1 Teaspoon
- Curry Leaves: 4-5
- Dried Red chili: 1
- Ginger: Finely chopped, crushed or paste, ½ Teaspoon
- Green chili: Finely chopped, crushed or paste, ½ Teaspoon
- Peanuts: ¼ Cup
- Dalia (soaked chana dal / Bengal Gram): 2 Teaspoon
- Urad dal (Split black gram): 1 Teaspoon
- Tamarind (imli): 1 large lemon size ball
- Jaggery: 1 tablespoon
- Salt: 1 ½ Teaspoon or to taste
- Turmeric Powder (Haldi): ½ Teaspoon
- Red Chili Powder: ½ Teaspoon
- Garam Masala Powder: ½ Teaspoon
- Coriander Powder: 2 Teaspoon
- Fresh Coriander Leaves: Chopped, 1 Tablespoon
- Soak the tamarind in 2 cups of water for minimum 20 minutes.
- Rinse the rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 7-8 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
- Heat Oil/ghee in a big pan.
- Add mustard seeds, and when it changes color add peanuts, chana dal, urad dal, red dried chili, ginger and curry leaves.
- Stir and saute for 2 minutes.
- Lower the heat and add green chili, turmeric powder, salt, red chili powder, coriander powder and garam masala powder.
- Squeeze out all the pulp from the soaked tamarind and sieve it, so the seeds and rough skins would be sieved out.
- Add this tamarind water in the pan.
- Add jaggery.
- Stir and mix all well. Increase the heat and let it boil for 3-4 minutes.
- Add the cooked rice. Mix well.
- Lower the heat and cover the pan.
- Cook till all tamarind water is absorbed by rice.
- Turn off the heat.
- Add fresh coriander leaves and serve hot.
- Instead of coriander powder and garam masala powder, you may add sambar powder.