Tamarind Rice is a speciality of the high caste Brahmin people of Tamil Nadu and a high popular dish in Das Sreedharan’s Rasa chain of restaurants. The recipe is from his book “Fresh Flavours of India.”
Ingredients
- 50 g tamarind pulp
- 250 g long grain rice
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 medium onion peeled and finely chopped
- 20 g raw peanuts
- 1 tbsps chana dal or yellow lentils
- 10 fresh curry leaves plus extra to garnish
- 3 dried red chillies
- 1 tsp fenugreek seeds
- 1 tsp asafoetida
- 1 tsp Chilli powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- sea salt
Servings:
Instructions
- Bring 100 ml of water to the boil in a small saucepan. Add the tamarind pulp and simmer for 20 minutes or until the water thickens, stirring from time to time. Remove from the heat and sieve the mixture into a bowl. Set aside.
- Bring 500 ml of water to the boil in a large saucepan. Add the rice and a little salt to taste. Cook for 20-25 minutes or until the rice is tender. Drain and set aside.
- Rinse out the saucepan, add the oil and set over a medium heat. Add the mustard seeds and, when they start to pop, add the onion, peanuts, chana dal or lentils, curry leaves, dried chillies and fenugreek seeds. Cook , stirring often, until the onions are soft and golden.
- Add the asafoetida, curry powder, coriander, turmeric and some salt. Cook over a medium heat, stirring for 2-3 minutes. Add the tamarind water, mix well and cook for 15 minutes or until thick.
- Add the rice, stir to combine and remove the pan from the heat. Transfer the rice to a serving bowl and garnish with the extra curry leaves.
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