Perfect Tamarind rice

 

Set 1 - cook in rice cooker

Rice - 3 cups 
water - 5 cups 
salt - 1tbsp
Oil - 1 tbsp

Set 2 - Boil below list for 10 mins until its think and oil is ozzing out

tamarind paste - 1 or 2 cups

turmeric - 1 tsp

Green chilies - 15 ( I reduced as we eat less spicy)

Curry leaves - 1 cup

Once cooked - 

add 1.5 to 2 tbsp salt.

Jageery - 1 tbsp

cook for 2 mins and done.

Set 3:

Peanut oil - 1 tbsp

Set 4:

Oil - 1/3 cup 

Peanuts - 1/2 cup

Chana dal - 1/4 cup

Urad dal - 2 tbsp

Mustard seeds - 1tbsp

Ginger - 2 tbsp Grated

Dry red cili - 8-10 ( I reduced as we eat less spicy)

Cashews - 1/4 cup

Curry leaves - 1/4 cup

Hing - 1/2 tsp to 1 tsp

Method:

1.Cook set 1

2.Cooke set 2

3.Add salt and jaggery and mix well for 2 mins

4.Now take rice, add peanut oil, mix well.

5.Now add tamarind pulp mixture and mix well.

6. Now from set 4, heat oil, add peanuts, chana dal, urad dal, mustard seeds, ginger, fry well

7. Now add dry red chili, cashews, fry till cashews are light brown.

8. Now add curry leaves, hing and mix well for a min and switch off the flame.

9. Now mix above mixture to rice and serve.