Tamarind Rice
A common use for leftover rice, this dish is a specialty of South India. The dish is flavored with peanuts, lentils, chickpeas, and spices. Adjust the level of spices and tamarind paste according to preference. Recipe Serving: Serves 4
Prep Time
2 hours
Cook Time
35 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (380 g) cooked basmati rice
- 3 Tbsp (45 ml) tamarind paste
- 1/4 cup (60 ml) urad dal (split black lentils), cooked
- 1/4 cup (60 ml) chana dal (split chickpeas), cooked
- 1/4 cup (60 ml) roasted, unsalted peanuts
- 1 tsp (5 ml) black mustard seeds
- 6–8 fresh curry leaves
- 3–4 dried red chilies
- 1/2 tsp (2 ml) turmeric
- Pinch of asafetida
- salt to taste
- Water, as needed
- Vegetable oil
- 1/2 cup (30 g) freshly grated coconut
- Freshly chopped cilantro, for garnish
Directions
- Heat 2 tablespoons (30 ml) of oil in a large wok over medium-high heat.
- When oil is hot, add black mustard seeds and cook until they start sputtering.
- Add dried red chilies, curry leaves, asafetida, urad dal and chana dal. Stir-fry for 3–4 minutes, or until slightly browned.
- Add salt and turmeric.
- Add cooked rice and mix well to combine all ingredients.
- Dissolve tamarind paste in 1/2 cup (120 ml) of water and add to rice. Stir to combine. Reduce heat, cover, and cook for 5–6 minutes.
- Add peanuts and freshly grated coconut.
- Garnish with freshly chopped coriander leaves and serve immediately.
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