Tamarind Rice

Ingredients	For 4	For 100
Rice	400gms	9kg
Tamarind	50gms	9oogms
Split black gram	50gms	1.5kg
Split Bengal gram	50gms	1kg
Red chillies	20gms	750gms
Curry leaves	a few springs	1 ½ bunch
Asafoetida	1 level tsp	20gms
gingelly  oil	150gms	3kg
Turmeric	a pinch	10gms
Salt	to taste	100 – 120gms
Pepper corns	a few	20gms
Green chillies	1	15gms
Ginger	a small piece	5gms
Mustard	A pinch	5gms
Water for tamarind	200ml (approx)	4.5ltr

Cook rice with salt, till just done, and cool. Soak tamarind in water and extract the juice. Roast black gram, Bengal gram and red chillies separately and grind to a coarse powder. Heat oil, add asafoetida, mustard, peppercorns, turmeric, green chillies, ginger and chopped curry leaves. When mustard seeds crackle, add tamarind extract, powdered spices and salt and cook till all water evaporates and mixture thickens. Mix the tamarind mixture thoroughly with the rice, cover and serve hot.