Daasi Dishes: Spicy Tamarind Rice

My Swami is not a big fan of rice, but he loves the tangy taste of tamarind and this is one rice dish he loves.

I made this for him yesterday, because he had a craving for something spicy and since it is Navrathri the whole family is eating vegetarian this week, so I could not make Chicken tandoori for him :-)

Tamrind Sauce

3 table spoons Olive Oil
Fist full of Peanuts Skin removed
1/2 tea spoon Mustard Seeds
1 table spoon Channa Dal (Split Bengal gram, Available in Indian Stores)
1 tea spoon Urad Dal (Split Black gram, Available in Indian Stores)
2 Dried Red chilies
4-6 Curry Leaves
1 tea spoon powdered jaggery ( I think you can also use brown sugar, but I have not tried it)
1/2 teaspoon Turmeric Powder
A pinch of Hing (Asafoetida)
lemon sized ball of tamarind
2 teaspoon of Salt or adjust to taste

Curry Powder

 1 tea spoon Olive Oil
1 1/2 table spoon of Channa Dal (Split Bengal Gram)
1 table spoon Urad dal
1/2 tablespoon Coriander Seeds
2 Dried Red Chilies
1/2 tea spoon Fenugreek Seeds
1 tablespoon Sesame seeds

Rice
Cooked Rice - 2 cups

Recipe:

1. Heat oil and roast the ingredients for Curry Powder until golden brown.
2. Allow it to cool and grind it to a fine powder. Keep aside.
3. Then add 1/2 cup water to tamarind, let it soak for 15 mins.
4. Now squeeze out a thick tamarind pulp and keep aside. You can also use concentrated tamarind paste (available in Indian stores, around 2 teaspoons mixed in with water)
5. Heat the olive oil in a pan on medium low heat and add the peanuts and roast until slightly browned. 
6. Now add mustard seeds, channa dal, urad dal, curry leaves, red chillies, turmeric powder and Hing. 
7. Toast until they are browned evenly. Check and add salt.
8. Now add the tamarind extract and allow it to boil for 10-15mins. 
9. Add jaggery/brown sugar and mix well.
10. When oil begins to separate and the mixture starts oozing out oil at the edges, turn off the heat. The Tamrind Sauce is ready!
11.  Take the cooked rice spread it in a wide bowl, drizzle a tsp of oil on top, add the Tamarind sauce from Step 10 and mix well without mushing up the rice.
12. Add more salt if you feel like it. 
13. Now add the roasted powder from Step 2 and give a quick stir. Keep covered and allow it to rest at least for 30 mins before you serve. 
14. Serve with your choice of chips :-)