Serves 2
45 min
Tamarind Rice
Recipe GLPR317d8f797e377a
A tangy and aromatic South Indian rice dish flavored with tamarind, roasted spices, and tempering aromatics. The rice is coated with a flavorful paste made from tamarind water, toasted spices, and split legumes, creating a vibrant side dish with complex, layered flavors and a perfect balance of sweet, sour, and spiced notes.
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Ingredients
3 cups Cooked rice, cooled completely
2 teaspoons Tamarind paste
1 cup Hot water
1 tablespoon Sesame seeds
½ teaspoon Cumin seeds
½ teaspoon Fennel seeds
¼ teaspoon Peppercorns
1 tablespoon Vegetable oil
¼ teaspoon Mustard seeds
2 Dried red chili
6 Curry leaves
2 tablespoons Peanuts
¼ teaspoon Turmeric powder
1 teaspoon Jaggery (unrefined cane sugar)
½ teaspoon Chana dal (split Bengal gram)
½ teaspoon Urad dal (split skinless black gram)
to taste Salt
Directions
Cook the rice until tender, then spread it on a plate and cool completely to room temperature. This prevents the rice grains from breaking when mixed with the masala.
Dissolve the tamarind paste in 1 cup of hot water, stirring until fully combined, and set aside to cool slightly. This creates the tamarind water that will flavor the rice.
In a dry skillet over medium heat, toast the sesame seeds, stirring constantly, until they turn light brown and release a nutty aroma, about 2–3 minutes. Transfer to a plate and let cool.
In the same skillet, add the cumin seeds, fennel seeds, peppercorns, chana dal, and urad dal. Toast over medium heat, stirring constantly, until fragrant and light brown, about 3–4 minutes. Transfer to a separate plate and let cool completely.
Once cooled, coarsely grind the toasted sesame seeds in a spice grinder or with a mortar and pestle, and set aside for garnishing. Grind the other toasted spices and dals into a fine powder.
Heat the oil in a large skillet over medium heat. Once hot, add the mustard seeds and let them pop for about 30 seconds.
Add the dried red chilies and curry leaves to the oil. Stir and cook for about 30 seconds until fragrant.
Add the peanuts and roast, stirring frequently, until they turn light brown, about 2–3 minutes.
Carefully pour in the tamarind water and bring to a gentle simmer. Add the ground spice powder, turmeric powder, jaggery, and salt to taste, stirring well to combine.
Let the tamarind mixture simmer for 3–5 minutes, stirring occasionally, until it thickens to a paste-like consistency.
Add the cooled cooked rice to the pan and gently fold it into the tamarind masala, ensuring all the rice grains are evenly coated with the flavorful paste.
Cook for 1–2 minutes more to warm through, then transfer to a serving dish. Garnish generously with the ground sesame seed powder and serve warm.
