Tamarind Rice

Asafetida is available in both ground and raw forms.

A common use for leftover rice, this dish is a specialty of South India. In addition to the eponymous tamarind, it is flavored with peanuts, lentils, chickpeas, and spices. Adjust the level of spices and tamarind paste according to preference.

Recipe Servings: 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 Tbsp (30 ml) vegetable oil
1 tsp (5 ml) black mustard seeds
3–4 dried red chilies
6–8 fresh curry leaves
Pinch of asafetida
¼ cup (60 ml) urad dal (split black lentils), cooked
¼ cup (60 ml) chana dal (split chickpeas), cooked
Salt, to taste
½ tsp (2 ml) turmeric
2 cups (380 g) cooked basmati rice
3 Tbsp (45 ml) tamarind paste
½ cup (120 ml) water
¼ cup (60 ml) roasted, unsalted peanuts
½ cup (30 g) freshly grated coconut
Freshly chopped coriander leaves (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 ½ 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 and stir to combine.
Garnish with freshly chopped coriander leaves (cilantro) and serve immediately.