It is also eaten as a snack. It is also prepared during special occasions.
Method of preparation:
- Soak a lemon size ball of tamarind in four cups of water till the tamarind softens.
- With the help of your fingers, prepare tamarind extract by crushing, squeezing, separating the seeds if any and filtering. (Tamarind extract is also called tamarind sauce, pulikkaichal, pulikkaichchal, or pulikkaraisal.
- Dry roast 1 tsp of fenugreek (venthayam / vendhayam / vendayam / methi).
- Fry two red chilies in a little edible oil. Powder this fenugreek and red chilies with ½ tsp of salt.
- Set aside.
- Heat 1 tbsp of edible oil.
- Add 1 tsp of mustard (rai / kaduku), a pinch of asafetida (hing / perungayam), 1 tbsp of Bengal gram (chana dal / kadalaipparuppu) and 1 tbsp of black gram (urad dal / uluntham paruppu).
- Fry for about a minute and add 2 tbsp of peanuts (ground nuts / nilakkadalai / verkadalai / manila kottai / mallaattai / kadalai paruppu / moong phali).
- When the peanuts start browning, add the tamarind sauce, the chili-fenugreek powder, about ½ tsp of turmeric powder and check seasoning.
- Add more salt if needed.
- Let the tamarind sauce be reduced to thick consistency under low flame.
(This can be preserved airtight for long time and can be used as and when required.)
- Heat 1 tsp of edible oil and crackle1 tsp of mustard in it.
- Add 1 sprig of curry leaves and 1 tbsp of peanuts.
- Fry until the peanuts turn brown.Transfer this on 2 cups of cooked rice.
- Add required amount of tamarind sauce (about 3 tbsp).
- Mix thoroughly.
- Tamarind rice is ready.
Serve hot or cold.