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Title: Tamarind Rice (Jaffna Style)
Categories: Indian, Rice
Yield: 3 Servings
2 c Rice
3 tb Ghee
1/4 ts Mustard seeds
6 Dry chiles; minced
1/8 ts Turmeric powder
1 1/2 ts Channa dal
1 tb Tamarind paste
Curry leaves
Salt
Soak dal in water for 1 hour. Steam the rice and set aside. Fry
mustard seeds, chilies, curry leaves, and dal. When the mustard seeds
stop popping, add the tamarind paste, salt, and turmeric powder. Keep
the pan covered until the seeds stop popping. Add enough water to the
mixture to make a thin gravy and simmer for about 15 minutes or until
sauce thickens. Add the rice to the sauce and stir well.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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