This is my first try with a recipe. Please try and give me your comments. It would be in a mix of Tamil and English (will try to translate most items to English)
Ingredients
Red chillies (milaga vathal) - About 12 (based on quantity and spice)
Channa dhal (kadala paruppu)- 2 spoons
Fenugreek (vendayam) - 1/4 tea spoon
Sesame Seeds (ellu) - 1 tea spoon
Asofoetida powder (perungaya podi)- 1/4 tea spoon
Tamarind (puli)- About one good portion that fits in your palm
Garbanzo beans/Channa (konda kadala) - half a cup (about 15)
Mustard Seeds (Kadughu)
Salt (Uppu)
Basmathi Rice
Sunflower/Olive Oil (Ennai) - 3 Spoons
Following Needs to be well ground and made into a powder
Red chillies
Channa dhal
Fenugreek
Sesame Seeds
1. Fry the red chillies (based on how spicy you want the Tamarind Paste to be) and channa dhal in a pan with little oil. Add 1/4 tea spoon of fenugreek seeds and 1 spoon of Sesame seeds.
2. Fry till the channa dhal turns golden yellow. Make sure it does not turn black.
3. Grid then into a coarse powder.
Steps to Make the Tamarind paste
1. Boil Tamarind in 2 cups of water for 10-15 minutes and extract the juice by squeezing the tamarind. You can use a stainer
2. Soak whole Channa (used for Channa masala) about 1/4 cup overnight.
3. Take a pan, heat oil and add mustard seeds , some asofoetida, Red chillies (2 or 3) and the soaked channa
4. Pour the Tamarind in a pan and let it boil
5. Add the coarse powder to that boiling Tamarind paste
6. Boil it till the Tamarind becomes thick
7. Add salt to taste
8. The indication for completion of the Tamarind paste is the floating of OIL poured initially on top of the paste.
Steps to Mix it with Rice
1. Make rice (prefer basmathi)
2. Once rice is made, take a plate and put the rice in the place so that it cools down.
3. Pour the Tamarind paste on top of the rice and mix it slowly and patiently. Care should be taken not to crush the rice.
4. Server with papad or chips.
Also the paste can be used as a Pickle with a lot of other Indian dishes.
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