Mahadeva's Bhaga Sasthra
70. Tamarind Rice
Ingredients To Make Rice:
| Rice | -<br>½ padi |
|---|---|
| Water | -<br>1½ padi |
| Gingely oil | -<br>3 palam |
Ingredients To Make Tamarind Paste:
| Water | -<br>½ padi |
|---|---|
| Tamarind pulp | -<br>6 palam |
| Salt | -<br>1½ palam |
For Tempering:
| Gingely Oil | -<br>6 palam |
|---|---|
| Red Chilly | -<br>2 palam |
| Mustard Seeds | -<br>¼ palam |
| Fenugreek Seeds | -<br>½ r.e |
| Asafoetida | -<br>⅛ r.e |
| Turmeric Powder | -<br>¼ r.e |
| Curry Leaves | -<br>1 r.e |
- 1. Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a clean stone surface.When the rice is still hot add the gingely oil and keep mixing with hand.
- 2. Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. Take the crystal salt and powder it. Add it to the tamarind juice.
- 3. Take a brass vessel and heat the oil till it gets medium heated. Add red chilly, mustard seeds,fenugreek seeds and asafoetida and temper based on the way prescribed in the 22nd recipe.
- 4. To the above tempered mixture add turmeric powder and curry leaves and mix it gently.
- 5. Then add the tamarind mixture and stir continuously till all the water gets completely absorbed into the mixture.
- 6. The end mixture should be very thick in consistency. Add the paste to the rice kept on a stone surface and mix it gently .
- 7. If we tie the mixture in an areca leaf(palm leaf) it will stay good for 10-15 days.