Ingredients:
For Powder:
3-4 dry red chilies (Guntur or Byadagi)
Small ball of tamarind
1 tablespoon chana dal
10-15 curry leaves
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon urad dal
For Rice:
1.5 cups cooked rice
2 tablespoons Vashishti A2 Cow Ghee(clarified butter)
1/2 teaspoon turmeric powder
Salt to taste
For Tempering:
2 tablespoons ghee (clarified butter)
10 cashews
1 tablespoon peanuts
1 tablespoon chana dal
10-15 curry leaves
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon urad dal
Fresh coriander leaves, chopped
4 tablespoons of the prepared masala powder
1.5 teaspoons honey
Instructions:
1. Prepare Masala Powder:
Dry roast all the ingredients listed under "For Powder" until they turn aromatic. Let them cool, then grind into a fine powder. Set aside.
2. Cook Rice:
Cook the rice and let it cool slightly. Fluff it with a fork to separate the grains.
3. Tempering:
In a pan, heat ghee over medium heat. Add cashews, peanuts, chana dal, curry leaves, cumin seeds, black peppercorns, coriander seeds, and urad dal. Sauté until the dal turns golden brown and the nuts are lightly roasted.
4. Mix Rice and Masala:
Add cooked rice to the pan. Mix well to combine with the tempering.
5. Add Masala Powder and Honey:
Sprinkle the prepared masala powder over the rice. Add honey as well. Mix thoroughly to ensure the rice is evenly coated with the masala.
Enjoy your Instant Tamarind Rice (Karam Pulihora)!
