Method:

To make or to prepare Tamarind rice –

Pressure cook 2 cup rice  by adding 4 cup of water, allow it to cool.

Soak tamarind in 1/2 cup warm water for 15 min, squeeze it and remove the waste from it, keep the thick juice of tamarind ready to start.

Heat oil in a kadai, when it is hot add peanuts and fry until it turns to golden brown and crisp. Remove it from oil with a slotted spoon and set aside.

In the same oil add mustard seeds, allow it to splutter,  add chana dal and urad dal fry until it turns to light brown, then add slit green chilies, curry leaves, saute for a while, then add chopped coriander and onion, fry until onion turns to translucent.Add sambar powder and turmeric powder, saute in oil,

Add tamarind juice into it, add grated jaggery and salt to taste. Bring it to boil until oil separates from the edges. (check the taste it must be sweet, sour and spicy add little more jaggery, sambar powder or salt to adjust to your taste)

When oil starts separated from the mixture, add grated dry copra, combine it properly, remove it from the flame.

Now Hunase huli chitrannada gojju (tamarind mixture) is ready to mix with cooked rice.

Add prepared mixture to cooked plain rice, toss it well until rice coats properly (adjust to your taste ) Finally add oil roasted peanuts and chopped coriander, combine properly with the rice once again.

Yum yum !!!  🙂  Tamarind rice is ready to enjoy.

Notes –

Tamarind mixture (Huli chitrannada gojju) can be preserved for a month, preserve it in a container, keep it in refrigerator, warm it before you mix with rice.

You can add more or less quantity of onion in preparation,

I have taken a exactly a golf ball sized ball of tamarind to prepare this recipe.