Tamarind Rice
Tamarind rice is a tangy and spicy South Indian dish made by mixing cooked rice with tamarind paste, spices, and peanuts.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (uncooked) | 2 | Cup |
| Tamarind (soaked in warm water and pulp extracted) | 100 | Gram |
| Peanuts (roasted) | 100 | Gram |
| Mustard Seeds | 2 | Tsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Dried Red Chilies (whole) | 4 | Count |
| Turmeric Powder | 1 | Tsp |
| Asafoetida | 0.5 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Green Chilies (slit) | 3 | Count |
| Chana Dal | 2 | Tbsp |
| Urad Dal | 2 | Tbsp |
Instructions
- Cook the basmati rice in a pot with 4 cups of water until tender. Set aside to cool.
- Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add chana dal, urad dal, and peanuts. Fry until golden brown.
- Add dried red chilies, green chilies, curry leaves, turmeric powder, and asafoetida. Stir well.
- Pour in the tamarind pulp and add salt. Cook until the mixture thickens slightly.
- Mix the cooked rice with the tamarind mixture until well combined.
- Serve the tamarind rice warm, garnished with additional roasted peanuts if desired.
Prep
- Soak tamarind in warm water for 30 minutes and extract the pulp.
Kitchen equipment
Tamarind ExtractorRice Cooker