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Savory tamarind granola bar
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Tamarind Rice Bar (Savory Granola Bar)
Ingredients
Rice
  • 1.5 cups sticky rice
Tamarind Water
  • 2 lemon ball sized tamarind
  • 1.75 cups water
Tempering Ingredients
  • 2 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal split and husked black gram
  • 1 teaspoon chana dal split and husked bengal gram
  • ¼ cup peanuts
  • ¼ teaspoon turmeric powder
  • a pinch of asafoedita hing
  • 10 to 12 curry leaves
  • 4 to 5 dry red chillies
  • salt as required
Spice powder
  • 2 dry red chillies
  • 2 teaspoons coriander seeds
  • 2 teaspoon chana dal split and husked bengal gram
  • 1 teaspoon sesame seeds
Instructions

  1. Soak sticky rice overnight and drain it.


  2. Soak tamarind in water for 20 minutes. It should not be too thick like a pulp, more like the sambar style consistency.


  3. Heat oil to the cooker and add mustard seeds. After it pops, add other spices listed under 'Tempering' and saute well


  4. Once the spices are well tempered, add tamarind water


  5. Add (soaked and drained) rice, stir, close cooker and cook for 2 whistles. Switch it off and let it rest.


  6. Saute items listed under "Spice powder" individually until brown, powder and keep aside.


  7. Add spice powder to the tamarind rice and fold into the rice carefully


  8. Pour the tamarind rice into a rectangular bowl lined with plastic wrap. Use wet hands to spread the rice evenly without it sticking to your hands.


  9. Stick it into the refrigerator for an hour. Once it is cool, cut it into rectangular shapes. Dip the knife in water in between cuts to get a clean cut.


  10. Wrap individual bars and refrigerate for up to 4 days.

Recipe Notes

Tip - Wet knife in-between cuts to avoid the stickiness of the rice.