No festival in South India is complete without Tamarind Rice
1. Take the cooked white rice in a large bowl, separate the grains and and let cool.
2. Heat the oil in a pan and add the peanuts and let brown lightly.
3. Now add the chana dal and urad dal and let brown lightly, add the mustard and cumin seeds and curry leaves and let splutter. Then add the slit green chilli and red chili and roast well. Add the grated ginger, asafetida, salt,jaggery and methi powder and turmeric and saute for 1 more minute.
4. Add the tamarind paste and 1 cups of water and let the mixture thicken about 10 minutes (if using tamarind juice add it as is), the peanuts and green chili will pick up some amazing flavor from the tamarind in this step. If you have time let simmer on a low flame until the mixture thickens.
5. Add the cooked tamarind mixture to the rice and mix with a fork so all the mixture is combined with the rice. Adjust salt. This tamarind mixture can be stored in the fridge for upto a week and can be simply mixed with cooked rice and eaten. Let it sit for at least 3-4 hours after mixing for the flavors to set in. Serve with yogurt or daddojanam.