This particular recipe is endemic to the Tumkur district of Karnataka, though it is popular in other districts as well. In fact Tumkur happens to be one of the most prominent Tamarind growing regions. Also the Tumkur Tamarind is well known all over south India.
Rice cooked and cooled 2 cups
Oil 2 tablespoons
Urad Dal 2 teaspoon
Channa Dal 2 teaspoon
Peanuts one handful (optional)
Curry Leaves 5-8
Green Chillies 6 and above
Coriander chopped 1 cup (loosely filled)
Coconut 2 tablespoon
Tamarind concentrate 2-3 teaspoons
Mustard 1+1 teaspoons
Jeera 1 teaspoon
Turmeric 1/2 teaspoon
Fenugreek 1 teaspoon
- Heat a skillet. Toast one teaspoon mustard and the fenugreek till fragrant. Remove from fire and grind it into a coarse powder.
- In the same skillet heat oil, drop the remaining mustard seeds, turmeric, jeera, urad dal, channa dal, curry leaves fry for a few seconds.
- Drop the slit green chillies, coconut and fry till fragrant.
- Thin the tamarind concentrate with a little water and mix the ground spices.
- Pour the mixture into the skillet and cook till most of the water has evaporated and the mixture is no longer smelling raw.
- Add salt to taste and finish with Coriander. Once the mixture is cool enough to handle fold in the rice taking care not the break the rice grains.