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	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.