Authentic Tamarind Rice

Ingredients

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 lemon-sized tamarind ball 1 lemon-sized tamarind ball
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon chana dal (split Bengal gram) 1 teaspoon chana dal (split Bengal gram)
• 1 teaspoon urad dal (split black gram) 1 teaspoon urad dal (split black gram)
• 2 dried red chilies 2 dried red chilies
• 10-12 curry leaves 10-12 curry leaves
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon asafoetida (hing) 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon salt (or to taste) 1/2 teaspoon salt (or to taste)
• 1/4 cup mixed vegetables (carrots, peas, bell peppers), finely chopped 1/4 cup mixed vegetables (carrots, peas, bell peppers), finely chopped
• 2 tablespoons roasted peanuts 2 tablespoons roasted peanuts
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Soak the tamarind in warm water for 15 minutes. Extract the tamarind pulp and set aside.
2. 2.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add chana dal, urad dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
4. 4.
   Add turmeric powder, red chili powder, coriander powder, and asafoetida. Mix well.
5. 5.
   Add the chopped vegetables and sauté for 2-3 minutes until they are slightly cooked.
6. 6.
   Add the tamarind pulp, salt, and a little water. Cook for 5 minutes until the raw smell of tamarind disappears.
7. 7.
   Add the cooked rice and mix gently until the rice is well coated with the tamarind mixture.
8. 8.
   Stir in the roasted peanuts and cook for another 2 minutes.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot or at room temperature.

Treat your ingredients with care...

• Tamarind — Make sure to soak the tamarind in warm water to extract the pulp easily. Adjust the quantity of tamarind according to your preferred level of tanginess.
• Curry leaves — These aromatic leaves add a distinct flavor to the dish. If fresh curry leaves are not available, you can use dried curry leaves as a substitute.

Tips & Tricks

• To enhance the flavor, you can add a pinch of jaggery (unrefined cane sugar) while cooking the tamarind pulp.
• For a spicier version, increase the quantity of red chili powder according to your taste preference.
• You can add roasted cashews or almonds for an extra crunch and richness to the dish.
• Leftover tamarind rice can be refrigerated and enjoyed the next day. It tastes even better as the flavors meld together.

Serving advice

Tamarind Rice is often served as a main course or as part of a festive meal. It can be enjoyed on its own or accompanied by yogurt, papadums, or pickle. Serve it with a side of raita (yogurt-based dip) to balance the tanginess.

Presentation advice

To make the dish visually appealing, garnish the Tamarind Rice with a sprinkle of roasted peanuts and fresh coriander leaves. Serve it in a traditional Indian thali (platter) or on a colorful plate to enhance its vibrant colors.