1 c. rice 2 tsp. split urad dhal 2 c. water 1 Tbsp. chana dhal 3 Tbsp. vegetable oil 2 tsp. curry leaves 1 tsp. mustard seed 2 red peppers (whole) 1/8 tsp. asafoetida (powder) 1/2 tsp. coriander seeds salt to taste 1/2 tsp. fenugreek 1 tsp. tamarind paste (dissolved in 1 Tbsp. water)
Cook 1 cup of rice with 2 cups of water as explained in the directions for making plain rice. In a fry pan, heat oil1 and saute mustard seeds, urad dhal, chana dhal, (which should have been soaked in water for an hour) curry leaves, pepper and asafoetida. When the whole mixture turns into golden colors remove from heat and add the salt and tamarind in the hot mixture and mix it well. Pour the whole mixture into the cooked plain rice and mix it well. Dry fry coriander seeds and fenugreek and powder it in the blender and mix it also with the rice . In the type of tamarind rice which is prepared in Andra Pradesh, instead of mixing dry fried coriander and fenugreek, they dry fry 2 tablespoons of sesame seeds and powder it in the blender and mix it with the rice . For trips, travels and also for outdoor camping, you can take tamarind rice since it does not spoil easily.