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Special south indian dish and so tasty to eat.
- Cook the rice by using slightly lesser quantity of water so that rice does not become mushy and the grains remain separate.
- Cool the cooked rice in a large tray by spreading it evenly.
- Soak tamarind in 400 ml of water and keep it aside.
- Soak bengal gram (dal or whole) in a little water and keep aside.
- Roast fenugreek seeds until they turn golden brown in colour.
- Halve the red chillies and keep aside.
- Squeeze ou the tamarind and pour the tamarind and water sol through a sieve into a vessel.
- Drain the bengal gram.
- Heat a little oil in pan and add mustard,red chillies and bengal gram.finally add turmeric powder,water and tamarind solution
- In 30 or 40 minutes the aroma of tamarind subsides also all the water in the contents of the sauce-pan evapoartes.
- Add salt to taste mix wekk and serve.
This recipe was contributed by sheetal_s20 on 30 May 2003
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