Brown rice creations are continuing at my place. Today made tamarind rice, Paravannam/rice pudding with brown rice for the occasion of first friday of Shraavan month.
Information about Shraavan Month:
Shraavana (Hindi: सावन saavan, Sanskrit: श्रावण shraavan) is a month of the Hindu calendar, also known as Sawan. In India's national civil calendar, Shraavan is the fifth month of the Hindu year, beginning in late July and ending in the third week of August. As per hindu scriptures this month is very auspicious.
Both dishes turned out great.
Try this spicy and sour rice.
1 Cup of brown rice
1/4 cup tamarind pulp (I used lemon sized tamarind soaked in water to remove the pulp/juice)
5-6 Green chilies (slit length wise)
2-3 Red Chillies
1tbsp Chana Dal
1tbsp Urad Dal
1tbsp Mustard Seeds
1/4tsp fenugreek seeds
2 tbsp Oil
1/2 piece Ginger finely chopped
1/2tsp turmeric powder
pinch of asafoetida/hing
Salt to taste
Soak rice in water for 30 mts.
Cook rice along with turmeric powder in a pressure cooker (1 cup of rice needs 1-3/4 cups of water to cook the rice) for 6 whistles on medium heat. Let the rice cool down.
In a separate pan add oil once the oil is hot, add hing/asafoetida, mustard seeds, Chana Dal, Urad Dal,Cashews and Peanuts. Once dals/lentils turn golden color add the red chilies, green chilies, curry leaves, ginger. Stiry fry for 1mt and add tamarind pulp and sugar. Cook tampering ingredients in tamarind pulp for 5-10 mts. Turn off heat add the tamarind mixture to rice. Mix well and adjust spices.
Spicy and sour rice is ready to be served.