Thursday, 4 October 2012

Tamarind rice

Tamarind rice may have originated as a temple offering in India, although it has been enjoyed outside religious grounds for centuries. Tamarind rice is a very easy way of jazzing up regular white rice, especially if it is served without an accompanying curry or gravy, such as a tapas dish or part of a salad.

This tamarind rice recipe is faithful to how my mum makes it at home.

1 cup of rice
1 ½ cup water
Pinch of salt
1 tablespoon tamarind paste
1 teaspoon turmeric powder
½  teaspoon spice mix (thalippu)
½ teaspoon fenugreek
1 stalk curry leaves
½ onion, diced
2 dried chillies, cut into chunks

Wash and cook the rice with 1 ½ cup of water and some salt. This should be enough water for the given rice, so let it evaporate away when the rice is cooked. 

Sauté the spice mix, fenugreek, curry leaves, dried chillies and onion in a dessert spoon of oil. Dissolve the tamarind paste into ½ cup of water and sieve out the seeds and other solid bits. 

Then pour the tamarind water into the frying pan along with the turmeric powder and rice. Mix well and let the excess water evaporate off before serving.

Tip: You can add peanuts and cooked lentils in the rice to give it some texture.

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