Saturday, February 25, 2012

tamrind rice

Tamarind rice

No. of Portions

100

Ingredients

QTY

Unit

Pulav rice

10

Kg

Tamarind

1.5

Kg

Urad dal

1.5

Kg

Chana dal

1

Kg

Red chilly

500

Gm

Curry leaves

2

Bunch

Asafetida

25

Gm

Oil

3

Lt

Turmeric

10

Gm

Salt

125

Text Box: Standard Rice well-cooked, well-separated grains, mixed with tangy mixture of tamarind and tempering ingredients. Brownish in colour, served at room temperature.   Gm

Peppercorns

50

Gm

Green chilly

25

Gm

Ginger

50

Gm

Mustard seeds

50

Gm

Cashew nuts (opt)

250

Gm

Peanuts (opt)

250

Gm


Prepreps

1.

Pick, wash and drain rice. Cook till just done and bring it down to room temperature.

Prepare tamarind pulp.

Roast urad dal, chana dal and red chilies separately and grind to a coarse powder. Crush peppercorns. Chop green chilies, ginger and curry leaves finely, fry cashew nuts and peanuts.

Method

Heat oil. Add mustard seeds, peppercorns, green chilies, ginger, asafoetida, turmeric, curry leaves.

Add tamarind pulp, powdered dals and chilies, salt and allow it to boil. Cook till mixture thickens.

Pour the tamarind mixture over rice and mix thoroughly. Serve at room temperature garnished with cashew nuts and peanuts.




Standard

Rice well-cooked, well-separated grains, mixed with tangy mixture of tamarind and tempering ingredients. Brownish in colour, served at room temperature.

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