Serving : 2-3 people

Ingredients :

  • 1 1/2 cup Long Grain Rice
  • Salt to Taste
  • Chopped Coriander Leaves

For Paste :

  • 1/2 Cup Tamarind (Imli)
  • 1/2 Cup Jaggery (Gud)
  • 1/2 Cup Rasam Powder

For Tempering :

  • 2 Tablespoon Oil
  • 1 Teaspoon Mustard Seeds (Rai)
  • 1 Tablespoon Urid Dal
  • 1 Tablespoon Chana Dal
  • 8 – 10 Curry Leaves
  • 1 Tablespoon Peanuts
  • 1 Slit Green Chili
  • Pinch of Asofoetida (Hing)

Method : 

Wash and soak the rice for 15 -20 minutes. Drain the excess water and add 3 cups of water, salt and microwave for 17 -18 minutes (or else you can normally cook rice on gas stove or an use leftover rice).

For Paste : Wash a the tamarind and deseed them. Boil the tamarind with 1 cup water till it softens. Puree it and sieve it through. Add grated jaggery and rasam powder to the pulp and boil till it becomes a thick paste.

For Tempering :

Heat oil in a pan and add mustard seeds, urid dal, chana dal, once it starts turning golden, add rest of the ingredients. Add cooked rice and tamarind paste and mix everything gently.

Garnish with chopped coriander leaves and serve hot.