Serving – 2 person

Time Required - 20 minutes

Ingredients:

• 6 dry red chillies
• 1 teaspoon coriander seeds
• 2 teaspoon channa dal
• 1/4 teaspoon methi (fenugreek) 
• 1/2 teaspoon sesame seeds
• 2 teaspoon urad dal
• 1/4 teaspoon black pepper
• 1/2 teaspoon Zilli's Ginger Powder
• 2.5 teaspoon Zilli's Tamarind Powder
• 3/4 cup water
• 3 teaspoon mustard oil
• 1/2 teaspoon mustard seeds
• 1/4 cup peanuts
• 4-5 curry leaves
• 1/4 teaspoon turmeric powder
• a pinch of hing 
• salt to taste
• 1.5 teaspoon jaggery or 1 teaspoon jaggery powder
• 2 cup cooked rice
• 1 sprig coriander leaves

Method:

• .Heat the pan. Add 4 dry red chilllies, corainder seeds, 1 tsp channa dal, 1 tsp urad dal,methi and sesame seeds.
• Stir often roast them on low flame.
• Roast until urad and channa dals become light brown.
• Keep the mixture aside for 10 mins to cool down.
• Transfer the mixture to a jar.
• Add black pepper and ginger powder. 
• Grind to make a fine powder. Keep powdered spices aside.
• Take a bowl, add tamarind powder and water. 
• Stir well till no lumps are formed and keep the tamarind paste aside.
• Heat oil in a pan.
• Add mustard seeds, 1 tsp channa cal, 1 tsp urad dal and peanuts.
• Stir until the dals become light brown on low flame. 
• Add curry leaves and stir a little.
• Add 2 dry red chillies and stir a little.
• Add turmeric powder, salt and hing then give it a stir.
• Add tamarind paste. Stir till it comes to boil.
• Add jaggery, and stir till the jaggery dissolves on low flame.
• Cook till the mixture becomes a thick chutney.
• Add powdered spices and mix well on low flame.
• Mixture is ready.
• Take a bowl, add cooked rice and the mixture. Mix well.
• Garnish with coriander leaves. 
• Tamarind rice is ready to be served.