Step 1

Add tamarind, jaggery and water in a pan.

Step 2

Put on low heat and mash the tamarind with the help of a spoon so that it opens up in water and releases maximum juice.

Step 3

Boil for 2 minutes. Keep aside.

Step 4

Add oil, mustard seeds, chana dal, urad dal, fenugreek seeds and peanuts in a pan.

Step 5

Saute till peanuts begins to change their colour.

Step 6

Add green chilli, dry red chillies and curry leaves. Saute for couple of seconds.

Step 7

Place a sieve on the pan and pour tamarind mixture into the sieve.

Step 8

Stir in the sieve so that maximum pulp releases from the tamarind mixture and pass on to the pan. (See notes below).

Step 9

Add turmeric powder, coriander powder, cumin powder, asafoetida (see notes) and 2 tbsp of water. Mix.

Step 10

Cook on low to medium heat till oil is seen separating on the surface of pan. It will hardly take 1 to 2 minutes.

Step 11

Add cooked rice and salt. Mix well.

Step 12

Cover the pan with a lid and let rice simmer on low heat for 2 minutes or until rice becomes warm.

Step 13

Tamarind rice are ready. Enjoy.