Cooking Time: Less than 15 minutes
Tamarind rice is a traditional favorite from southern India. It’s actually a comfort food for the natives of that area. Tamarind is a sweet-sour tropical fruit that looks like a pea pod. It is used in many sauces, marinades, chutneys, drinks and desserts, including in Worcestershire sauce. A bowl of tamarind rice with a chocolate-banana-avocado smoothie on the side makes one delicious meal!
- Precook long grain white rice. Let it cool and let the grains separate. We need fluffy rice where the grains aren’t sticking together.
- Heat 2-3 tbsp vegetable oil in a wok.
- Sputter mustard seeds and saute 1/4th cup each of peanuts and cashews.
- When they start to turn golden, add 1/4th cup of urad dal aka split black gram without skin and saute continuously.
- When the dal starts to brown, add 4 to 5 dried red chillies, 1 tsp turmeric, some curry leaves, salt (to taste) and saute for a few more seconds.
- Then add 2 tbsps of tamarind puree and 1/3rd cup of water. Mix everything well and let it simmer for a minute or two (or until it starts to thicken).
- Turn the heat to low and add about 4 cups of pre-cooked rice. Mix well until all the rice turns golden yellow.
- Cover and let it cook for two more minutes on low heat.
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