Tamarind Rice is a traditional South Indian recipe. It is delicious and brings together a unique blend of the tangy and spicy flavors.
Preparation time – 10 minutes
Cooking time – 30 minutes
Serves – 4
Ingredients:
One big lemon sized tamarind
Coriander/Dhaniya seeds – 1 tbsp
Sesame seeds – 1 tsp
Fenugreek/Methi seeds – 1 tsp
Mustard seeds – 1 tsp
Urad/ split black gram dal – 1/2 tsp
Chana dal/Split Bengal gram – 2 tbs
Peanuts – 2 tbs
Turmeric powder – 1 tsp
Asafoetida/Hing – 1/2 tsp
Dry red chilies – 10
Curry leaves – 15 leaflets
Sesame oil – 1/4 cup
Steamed white rice – 4 cups
Salt – 1 tsp
Method:
1. Dry roast coriander seeds, fenugreek seeds and sesame seeds separately until you get a nice aroma. Powder everything together. Keep it aside.
2. Soak the tamarind in hot water for at least 10 to 15 minutes. Squeeze the soaked tamarind and extract the juice for 2 cups and discard the pulp and keep it aside.
3. Heat sesame oil in a pan. Add mustard seeds. When it starts spluttering add urad dal, Chana dal and peanuts. Fry until the dals and peanuts gets roasted. Make sure that dal and peanuts don’t get burnt. Now add curry leaves and red chillies (broken in half).
4. Add turmeric and asafoetida. Then add the tamarind juice and salt. Let it boil for 15 minutes on a medium flame.
5. Now add the ground spice powder. Let it boil till the mixture becomes thick and the oil starts to separate from the mixture as shown in the picture. Turn off the stove.
6. Now add the tamarind mixture to the cooked white rice and mix it.
Enjoy the tamarind rice with coconut chutney & papad.
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