Cooking web notes

             This is a recipe I got from my collage/hostel room mate friend…GAYATHRI..!! When I was doing my DECE in Trichy,she was one of my close friend. Her native is Mettur and mine is Salem, so we used to travel together when holidays come.

            As we will be longing for home cooked food,we used to pack for a day when we leave our home. And likewise once she brought this in an ever silver sembadam(container with lid), her mom stuffed as much as she can that could come enough for the room mates..We started digging in,almost 5 of us had enough of it and it was not spoilt for the next day too!

          Taste wise it was very nice and flavorful!! So as I knew it was nice,I called her 2 days back and asked her the recipe,she mailed it to me and I tried today. The recipe is a fusion of this kuzhambu and pulikaichal.

She was kind enough to type the way I do,all the tabular columns she did and sent me,Gayathri,so sweet of you..

TAMARIND RICE BY GAYATHRI

Ingredients:

tO ROAST AND GRIND:

To temper:

Method:

1. Extract tamarind juice from tamarind.
2. Roast the jeera and fenugreek/vendhayam separately with little oil & powder them.
3. 
4. Heat kadai with oil and add all the tempering items in order.
5. Add the finely chopped onion followed by whole garlic and fry till golden brown & add powdered Jeera & vendhayam.
6. Add the tamarind extract,curry leaves,turmeric& salt. Add enough water and boil till gravy thicken & oil seems.
7. Take cooked boiled rice and add salt & oil as require. Mix well the boiled tamarind gravy with rice.
8. The measurement given here needs nearly 3 cups of cooked rice.

You can pack this for travelling,wont get spoiled so soon..!