Right method to cook tamarind rice that is to be taken along while travelling for 2-3 days. It can be kept outside for 2-3 days. It tastes like tamarind rice given in temples with great aroma & lovely flavor.
Rice- 200 g; Tamarind- lemon size; Gingerly oil- 6 spoons; Mustard seed; ulund & gram dal; asafoetida; turmeric powder; rock salt; red chilly- 5; jaggery- 1 teaspoon; curry leaves.
To powder :
Coriander seeds- 1 1/2 teaspoon; pepper- 1/2 teaspoon; jeera- 1 teaspoon. Dry roast all these & make it as a coarse powder.
Rice must be cooked to 3/4th stage. Add freshly made powder to the rice & 1 spoon of gingelly oil, mix gently & keep aside. Take out pulp form tamarind & boil it for 10 mins, in medium flame. In 5 spoons of gingelly oil, fry mustard seeds, ulund, gram dals, asafoetida, turmeric powder, splitted red chilly, curry leaves. Add the boiled tamarind pulp, salt & allow to cook for 2-3 mins. Add jaggery, mix well & switch off. Let the rice & the paste cool down to room temperature. Mix both together, check the salt.