November 12, 2013

No festival in South India is complete without Tamarind Rice

Cuisine Andhra
Course Main Course
Serves 5
Method Stovetop
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Andhra
  • Course Main Course
  • Serves 5
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 45  minutes
rice (add 4 cups of water and cook,the rice should be cooked and separate, not mushy)
2   cup
turmeric powder
1/2   teaspoon
spring curry leave
salt as per taste
tamarind paste or a large lemon sized tamarind boiled in water and juice extracted
2   teaspoon
chana dal
1   tablespoon
urad dal
1   tablespoon
mustard seeds
1   teaspoon
cumin seeds
1   teaspoon
dry red chili
green chili slit length wise
grated ginger
2   teaspoon
pinch of asefatida
methi powder
1/4   teaspoon
sugar or jaggery
1/2   teaspoon
1/3   cup
oil or ghee
2-3   tablespoon

1. Take the cooked white rice in a large bowl, separate the grains and and let cool.

2. Heat the oil in a pan and add the peanuts and let brown lightly.

3. Now add the chana dal and urad dal and let brown lightly, add the mustard and cumin seeds and curry leaves and let splutter. Then add the slit green chilli and red chili and roast well. Add the grated ginger, asafetida, salt,jaggery and methi powder and turmeric and saute for 1 more minute.

4. Add the tamarind paste and 1 cups of water and let the mixture thicken about 10 minutes (if using tamarind juice add it as is), the peanuts and green chili will pick up some amazing flavor from the tamarind in this step. If you have time let simmer on a low flame until the mixture thickens.

5. Add the cooked tamarind mixture to the rice and mix with a fork so all the mixture is combined with the rice. Adjust salt. This tamarind mixture can be stored in the fridge for upto a week and can be simply mixed with cooked rice and eaten. Let it sit for at least 3-4 hours after mixing for the flavors to set in. Serve with yogurt or daddojanam.