Saturday, October 15, 2016

TAMARIND RICE mom's recipe

I love eating hot rice with  'Hu-ni-sae-kai' 'Go-jju' especially the gojju made from newly harvested tamarind. Here is the recipe from my mom.

Tamarind-about 40grams
Green chillis-4

Cooking oil: two to three table spoons
Mustard:quarter teaspoon
Peanuts: about a tablespoon(or more)
Split channa dhal- one teaspoon i.e. Split Bengal grams(drier and nuttier than the chickpeas)
Urud dhal:one teaspoon i.e. split black gram
Jeera:quarter teaspoon i.e. cumin
Turmeric powder: quarter tea spoon
Curry leaves:One sprig
Onion:One small onion or half medium size
Coriander leaves: two sprigs
Coconut:(preferably fresh ) quarter cup

Roast and grind the three i.e. (1)Black pepper:one tea spoon,(2)
Jeera: Half tea spoon and (3)Fenugreek:Quarter tea spoon

Wash and soak the tamarind in half cup of water for about 10 minutes and squeeze out the tamarind water and save it in a bowl; or  microwave/heat  the tamarind and water for a minute and squeeze out the tamarind water into a bowl. Throw the tamarind.

Heat cooking oil in a pan and add mustard seeds, peanuts, urud dhal, split channa dhal, jeera, curry leaves, chillis, onions, turmeric powder. Then add the three roasted and ground ingredients. When the onion has changed colour, add the coconut, tamarind water, salt and take off the heat when it simmers for 5 -10 minutes. Add coriander leaves when it has cooled. 

Mix this with cooked rice and eat hot. Adding a tea spoon of ghee or butter to the rice and tamarind gojju makes it tastier. Some enjoy eating tamarind rice with a spoonful of curds. 
If the tamarind Gojju is too sour, you can fix it by adding roasted and ground peanuts or shredded coconut or a bit of jaggery.


There is a noticible difference in taste between fresh tamarind and tamarind which is more than a year old. For people outside India, such as those in Canada and USA, you may get fresh tamarind(still in green-brown husk) in east Asian stores such as Chinese stores in some seasons, These are labelled as sweet tamarind(I don't know why they are called sweet!) and often imported from far east Asian countries. If it is dehusked, then look for tan or light brown tamarind as that is likely to be new. If the tamarind is chocolate brown or nearly black, then it's old tamarind. You can make gojju with even old tamarind but the taste is different. 

Note: All the quantities given above are approximations and you can change it.

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