Tamarind Rice2

Ingredients

Tamarind Pulp: 2 cups(Tamarind should be soaked in water and thick pulp extracted)
Ground nut:2 tsp
Green chillies:3-4(slit)
Talimpu Ginjalu:2 tsp
Red chillies:4
Curry leaves:15-20
Turmeric:1/2 tsp
Salt to taste
Oil:2 tsp

Procedure:

• Heat oil in the pan and add ground nuts. Fry till brown and crisp
• Add Talimpu Ginjalu, Red chillies,Turmeric,Green chillies and Curry leaves and fry
• Add the pulp and salt
• Boil the mixture till the pulp reduces to half and the oil floats on the mixture
• This pulp mixture can be cooled and stored in a bottle
• Stays upto 5 days if outside and 10 days if stored in fridg

Whenever Tamarind Rice is required take boiled rice and mix the pulp.
Tamarind Rice is ready to serve.