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Tamarind Rice
 cooking time:   50 min.         serving 4-6 

	 Rice               1 cup (washed and cooked)
	 Tamarind paste     1 medium sized
 	 Green Chilies      2
         Curry leaves (few)
         Red chili powder   1/2 tsp.
	 Turmeric powder     pinch
	 Black gram         1 tsp.
	 Mustard seeds      1/2 tsp.
	 Cumin seeds        1/2 tsp.
	 Fenugreek seeds    1/4 tsp.
	 Asafetida          pinch
	 Oil                1 tbsp.
         Salt to taste
Slice green chilies. Heat oil in a wok and add mustard seeds, cumin seeds, fenugreek seeds, black gram lentil and asafetida. When they begin to splutter add curry leaves, pasted tamarind and sliced chilies. Then add turmeric powder, red chili powder and salt to taste. Cook for two minutes and remove from the stove. Spread rice in a broad-vessel and add the cooked mango mixture. Mix well and serve .
---Meenakshi Sarma.