Instructions: Hoil the rice in water and cook until dry and fluffy.

Heat half the oil in a pan and fry the fenugreek asafoetida chillies coriander seeds and lentils.

When the lentils tunn gold grind coarsely in the blender.

Fut the tamarind and salt in a pan and add the ground mixture.

Cook until the tamarind is thick and the paste is well blended.

Mix the rice and the tamarind paste.

Heat the remaining oil and fry the mustard seeds.

When they pop add the cashew nuts and curry leaves.

Fry for a minute and pour over the rlce.

Serve hot.

Although Ive used ambemohar rice in these recipes you can use any rice that is fragrant and not sticky. The tamarind rice is typical of south India and can be a meal in itself.

Serves 4

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