|4 no||Tamarind( golf ball size)|
|2 cup||Water (approx)|
|2 pinch||Turmeric powder|
|2 pinch||Asafoetida powder|
|¼ tsp||Fenugreek seeds (powdered)|
|6 nos||Curry leaves|
|2 nos||Dry red chili|
|2 cup||Uncooked rice|
|1 tsp||Salt (or to taste)|
|2 no||Dry red chili|
|6 no||Green chili (small)|
|1 tsp||Bengal gram|
|½ tsp||Cumin seeds|
|2 tbsp||Oil (for tadka)|
|20 nos||Curry leaves|
Dry roast fenugreek seeds and powder them. Break the red chillies into big pieces. Soak tamarind in water for at least 1/2 hour, squeeze the juice and discard the seeds and unwanted dry pulp.
To this thick tamarind pulp, add turmeric powder, asafoetida, salt, broken red chillies, fenugreek powder, oil and curry leaves. Bring to a boil and simmer over medium high heat for 45 minutes (approx).
When all the water evaporates, it should form a thick paste, consistency of which resembles thick jelly or prune jam. Keep this aside.
Cook rice and spread it over a big plate or basin. Let cool for a while, sprinkle turmeric, salt and add oil. Mix gently to coat it and keep aside.
Slit open the green chilies, toast the raw peanuts without oil and toast the cashews with little oil, remove and keep aside. In the same pan, heat some oil and splutter mustard, cumin seeds, bengal gram, dry red chili and curry leaves. Fry the green chili till they turn crisp, sprinkle little asafoetida and switch off.
Final part is mixing, for which, we need a wide basin or bowl. Using your hand gently mix 3/4 of the tamarind paste, toasted nuts, thalimpu / Tadka with rice. When everything is evenly coated, check for salt and taste. If you still wish to have it more tangy, include the remaining paste and mix. Serve with potato curry and pappad.
Jaggery can also be added to the tamarind paste during last 5 minutes of simmering to give nice sweet and sour taste. This recipe might require about 1/2 tsp.
Leftover paste can be refrigerated in moist free container for up to a week.