Cooked White Rice 5 cups
Green chillies 3-5
Ginger 1/2 inch piece
Tamarind 1 1/2 inch sized ball
Turmeric powder a big pinch
Mustard seeds 2 tsps
Whole dried red chillies 3-4
Salt to taste
Peanuts 1/2 cup
Chana dal 1 tsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry leaves 8
Hing a big pinch
Oil 2 tbsps
Method of preparation:
Soak tamarind in 2 cups of water for 15 minutes and extract the pulp.
Grind mustard seeds and red chillies into paste using little water.
Wash, remove stems and slice green chillies into halves.
Peel and chop ginger finely
Heat oil in a pan, add peanuts and when they start to turn brown add all other talimpu ingredients in order.
Then add sliced green chillies, ginger, tamarind pulp, salt and turmeric powder.
Leave the tamarind mixture to bubble for 10-15 minutes until the oil separates and then remove from heat.
In a wide pan, add cooked rice and above cooked tamarind mixture.
Combine everything together and then add ground mustard red chilli paste and tbsp of sesame oil.
Mix thoroughly and serve with a cup of plain yogurt.
Notes: Tastes great even the next day.