Tamarind Rice is a classic South Indian recipe and varies across Deccan plateau. However, the core ingredient is tamarind, which gives the necessary kick on the palate and transforms the plain boiled rice to a lip-smacking dish! Here, I have tried to recreate the basic version.
The key in this recipe is to balance all the spice proportionately owing to the extreme flavours! So don’t forget to check the seasoning before plating up.
Try this yummilicious recipe and enjoy!
1 cup rice, soaked in water for 30 minutes
1/2 tsp turmeric powder
1 tsp salt
2 tbsp oil
1/4 tsp asafoetida
1/4 tsp black mustard seeds
5-6 dry red chillies
4-5 curry leaves
1 tbsp skinned black gram
2 tbsp split Bengal gram
1 tbsp peanuts
2 tbsp tamarind extract
1 cup hot water
1 tbsp jaggery
1 tsp sesame seeds
1 tsp coriander seeds
1/2 tsp fenugreek seeds
Step 1: Boil the rice in water with the turmeric powder and 1/2 tsp salt. Drain and set aside.
Step 2: Dry roast the sesame seeds, coriander seeds, fenugreek seeds, and 4 dry red chillies for 2 minutes till they begin to change colour. Grind to a powder in a mixer. Set aside.
Step 3: Mix the tamarind extract and hot water. Mash the tamarind and sieve out the seeds and husk. Set this juice aside.
Step 4: Heat oil in a wok. Add asafoetida and black mustard seeds. Allow it to splutter. Next, add the dry red chillies and curry leaves. Toast for a minute.
Step 5: Add the skinned black gram, split Bengal gram, and peanuts. Toast for a minute. Do not burn.
Step 6: Add the tamarind juice from Step 3 and 1/2 tsp salt. Add the jaggery to balance the acidity and mix.
Step 7: Reduce the flame and simmer so that the mixture thickens slightly and the oil separates. Check and adjust seasoning.
Step 8: Spread this mixture over the boiled rice from Step 1. Sprinkle some spice powder from Step 2. Serve hot!