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Friday, November 11, 2011


  1. Tamarind water-1bowl
  2. Sesame oil-10tsp
  3. Mustard seeds-1tsp
  4. Red-chili-3
  5. Curry leaves
  6. Urad dal-1/2tsp
  7. Channa dal-1/2tsp
  8. peanut/verkadalai-2tsp
  9. Cashew-nuts-1tsp
  10. Asafoetida-1/4tsp
  11. Red-chili powder-1 1/2tsp
  12. Coriander powder-2 1/2tsp
  13. Pepper powder-1/2tsp
  14. Turmeric powder-1/2tsp
  15. Salt-to taste
  16. Coriander leaves

TO Marinate:
  1. Coriander seeds-1tsp
  2. Red-chili-1
  3. Pepper corns-1/2tsp
  4. Sesame seeds/Ellu-1/4tsp
  5. Fenugreek seeds/Vendhayam-1/4tsp
  • Take a pan add coriander seeds,red-chili,pepper corns,sesame /ellu seeds,fenugreek seeds and roasted well.(do not add oil)
  • Take a blender, drop roasted ingredients and blender well.

  • Take a kadai add sesame oil,mustard seeds,red-chili,curry leaves,urad dal,channa dal,peanut,cashew-nuts and asafoetida.
  • After popping the seeds add all powders,salt and mix well.(except grind powders)
  • After mixing the powder add tamarind water,coriander leaves and curry leaves and mix well.
  • Boil 10mins.After 10mins add grind powders and mix well.Wait for 5mins.
  • After tamarind water comes in a gravy paste.Wait for 5mins.
  • After 5mins hot and serve with "Boiled Rice".

  • Hope and enjoy ur recipe :)

Tamarind gravy stored in refrigerator for long days.Tamarind gravy paste stored in a air tight containter.
  • Marinate powder is optional.Two different types of taste is given to the tamarind rice.
  • Add a marinate powdered tamarind rice is a spicy taste.(ex: kovil puliyodharai)
  • Without marinate powdered tamarind rice is a good taste also.

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