Tamarind Rice Cuisine Style Tamilnadu Cooking Time 45 minutes To Serve 4 Take with any side dish

Ingredients	How to?
Rice- 2 cups Oil- 4 tbs Ground nuts roasted - 1/4 cup Sesame seed - 10 Grams Tamarind - 100 Grams Mustard seeds- 1 tsp Bengal gram- 2 tbs Jaggery- 10 Grams Turmeric - 1 tbs Pepper - 10 Grams Fenugreek - 10 Grams Asafoetida (Hing) - 1 Tbs Red chillies Salt to taste Curry leaves	For Tamarind Gravy • Soak tamarind in the water for 45 minutes and get thick extract. • In a pan pour oil and add mustard seed and allow it for spluttering then add Bengal gram, Red chillis, Curry leaves one by one. • Sprinkle Asafoetida, turmeric. • Add tamarind extract, roasted ground nut and salt and mix well. • Then add Jaggery and cook for 15 minutes. Preparation of Powder (To be sprinkled after mixing of gravy) • Dry roast the following ingredients: Sesame seed, Pepper, Fenugreek, Red chillies (4) and grind keep it aside. Method: • Cook the rice in less water and spread in a big plate, pour oil and allow it for cooling so that all granules will be separated. • Mix the rice with gravy. • Often add gigly oil while mixing. • Then sprinkle the powder. • Once everything is done, keep this puliyogre(tamarind rice) in the betel leaf. Tips: Use black tamarind.