September 23, 2016

  • Yields: 2


1Soak the tamarind into 2 cups of hot water for about 30 mins. Put this into a food processor blend until becomes thick. Strain mixture to discard any lumps. The result should be a thick paste. If too thick, add water to get a better consistency.

2Meanwhile, make the powder: Dry roast the coriander seeds, fenugreek seeds and red chilies in a pan. Once roasted, grind into powder.

3Now lets make the tamarind paste: Heat a skillet and add oil, red chilies, mustard seeds and Bengal gram. Next add the tamarind sauce. Keep heat at simmer and let cook until water reduces and thickens into a paste like consistency. Remove from heat and let it cool. This paste can now be stored in a glass container.

4Heat another skillet and add some oil. Temper the chana dal, green chilies and curry leaves, peanuts and cashews. After 3 minutes, add the sesame oil, rice, 2 tbsp of tamarind paste and salt to taste. Mix well until combined and serve.

5Serve with yogurt, papad and mango pickle


200 g Tamarind

20-50 g Red Chilies

50 g Bengal Gram (chana dal)

1 tsp Mustard Seeds

1 cup Sesame Oil

to taste Salt

For the Powder

5 tbsp Coriander seeds

2 tsp Fenugreek seeds

10-15 g Dried red chillies

For the Rice

1 tsp Split Bengal Gram

1 cup Peanuts

1 cup Cashews

Few Sprigs Curry Leaves

2 - 3 Dried Chillies

2 tsp Sesame Oil

1 pinch Hing (Asafoetida)

to taste Salt