For the Tamarind thickened sauce or paste which can be store for around two months
1 big lemon sized tamarind ball
12 to 15 dry red chillies to make it a bit spicy so that it keeps good for a month or two.
chana dal ¼ cup,1/2 tsp turmeric powder
3 or 4 tsp of roasted peanuts. Cashew nuts are also added by some .This is optional.
1 tsp mustard seeds
1 ladleful of sesame oil. This is a must as the sesame oil is the key ingredient in giving the special aroma and flavour to the tamrind rice.
Salt to taste /rock salt is used as per tradition
For the spice Powder
3 tbsp coriander seeds, 3 tsp sesame seeds( white)
2 tsp fenugreek seeds
3 or 4 red chillies.This is optional as the red chillies are already being added to the tamarind sauce.
Generous pinch of Hing/Asafoetida
Prepare a thick paste out of the
tamarind by keeping it soaked previously for 10 minutes to soften the
Take out as much as juice you get ,filter and keep aside.
Take a heavy bottomed pan Pour the oil and add mustard seeds.
When it splutters add the chana dal, red chillies breaking them,turmeric powder,roasted peanuts. Add salt, spice powder which you get after roasting and then dry grinding into powder.
Pinch few curry leaves.Let boil over low flame till the
tamarind sauce thickens and a fine aroma wafts.
The sauce should be quite thick as you are going to store this paste.
Tamrind rice can be prepared after adding the paste to cooled fluffy rice either basmmati or plain variety.
Depending on your taste you can add as much tamrind sauce as you need and after mixing well add a tsp of the spice powder to the mixed rice to enhance the aroma of the rice.