I love authentic, traditional recipes. Agreed that sometimes they can be very involved and time consuming but I feel the taste after all that effort is unbelievable. Some of the old methods of cooking or prep work may look tedious, but those also have a great way of bringing people together. Imagine making raviolis together, or making papad in summer, or making pickles together, when you are working together teh work does not seem boring. So i love collecting recipes that are authentic, passed down from generation to generation, this is my way of preserving my culture and heritage, hoping to pass it to the future generation. Today’s recipe is something I learnt from my friend Usha, who had leant it from her Ammamma( grandma). Tamarind rice is very popular in Andhra Pradesh as well as Tamilnadu. This version I feel has both Andhra and Tamil influence on it. It is a typical brahmin recipe, and is used as Naivadyam on many auspicious ceremonies. I had eaten this the very first time in the famous Tirupati temple, so anytime I make it invokes the same feelings. Although the recipe may look complicated it is not, it is complex. I will try to simplify the instructions as much as possible.