Tamarind Rice

Ingredients
3 cups cooked rice
1 tbsp tamarind pulp + 2 tbsp water
salt to taste
2 tbsp sesame seeds, roasted and powdered

Tempering
1 tbsp oil
11 curry leaves
A generous pinch of asafoetida
1/2 tsp mustard seeds
2 tsp chana daal/bengal gram
2 tsp urad daal
3 red chilies, halved
1 tbsp raw peanuts

Garnish
1 tsp ghee/clarified butter

Method
Heat oil. Add all the ingredients for tempering.As the mustard seeds splutter, add tamarind water and salt. Bring to boil. Simmer for 5 minutes. Meanwhile, mix roasted sesame seeds powder to the cooked rice. Add rice mixture to the simmering tamarind liquid. Stir well. Add ghee. Serve hot.