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Tamarind Rice

This document provides a detailed recipe for tamarind rice, including ingredients and step-by-step instructions. Key components include medium-grain rice, tamarind paste, and a variety of spices for flavoring. The preparation involves soaking, cooking, and tempering spices to create a flavorful dish.

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4balanar
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7 views3 pages

Tamarind Rice

This document provides a detailed recipe for tamarind rice, including ingredients and step-by-step instructions. Key components include medium-grain rice, tamarind paste, and a variety of spices for flavoring. The preparation involves soaking, cooking, and tempering spices to create a flavorful dish.

Uploaded by

4balanar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Ingredients

FOR THE RICE:

1½ cups medium-grain rice

1 Tbsp. canola or other neutral oil

FOR THE TAMARIND WATER:

½ cup block tamarind paste

1 Tbsp. jaggery or brown sugar (optional)

FOR THE SPICE PASTE:

1 Tbsp. sesame oil

½ cup whole cashews

1 Tbsp. urad dal

1 Tbsp. chana dal

2 tsp. coriander seeds

1 tsp. black mustard seeds

1 tsp. cumin seeds

1 tsp. fenugreek seeds

1 tsp. whole black peppercorn

3 Byadgi chiles

¼ tsp. asafoetida powder

Kosher salt

FOR THE TEMPERED SPICES:

1 Tbsp. sesame oil

1 tsp. black mustard seeds

¼ cup raw peanuts

1 tsp. urad dal

1 tsp. chana dal

5 Byadgi chiles

2 sprigs curry leaves


Instructions
STEP 1

Place the rice in a fine mesh strainer and rinse under cold water until the water runs
clear. Drain well, then transfer the rice to a medium bowl, cover with fresh water and
soak for at least 30 minutes and up to 2 hours.

STEP 2

Fill a medium pot halfway with water, add the canola oil, and bring to a boil over
medium-high heat. Drain the rice (discarding the soaking liquid), then transfer to the
boiling water and cook until just tender, about 10 minutes. Drain the rice again, then
spread the grains out onto a large rimmed baking sheet to cool to room temperature.

STEP 3

To a small bowl, add the tamarind, jaggery, and ¾ cup boiling water, making sure the
tamarind is submerged. Set aside to soak until the pulp has softened, around 30
minutes. Set a fine mesh strainer over a second small bowl and pass the softened
tamarind mixture and all of its soaking liquid through it. Discard any solids that
remain, then set the tamarind liquid aside.

STEP 4

Meanwhile, make the spice mix. To a medium pot over medium heat, add the sesame
oil; when the oil just begins to shimmer, add the cashews and cook, stirring frequently,
until toasted and golden, 2–3 minutes. Transfer to a blender or a small food processor,
then, to the same pot, add the urad dal and chana dal and cook, stirring continuously,
until toasted and fragrant, about 1 minute. Transfer the dals to the blender. To the
same pot, one by one, add the spices and toast until fragrant, transferring each to the
blender as they are done: coriander (about 30 seconds), black mustard seed (about 1
minute), cumin (about 30 seconds), fenugreek (about 30 seconds), black peppercorn
(about 1 minute) and chiles (about 30 seconds). Add the asafoetida powder to the
blender, then process to a loose paste, adding 1–1½ cups of water as needed to reach
the desired consistency. Set the paste aside.

STEP 5

To the same pot over medium-low heat, add the reserved tamarind liquid and cook,
stirring frequently, until the mixture turns darker in color and thickens slightly, about
5 minutes. Stir in the reserved spice paste, and bring to a simmer, stirring frequently
until the mixture reduces to a wet paste, about 5 minutes. Season to taste with salt,
then one cup at a time, begin gently folding in the reserved rice, taking care to evenly
distribute the tamarind-spice paste without breaking the grains. Transfer to a large
platter and keep warm.

STEP 6

Temper the spices: To a small skillet over medium heat, add the sesame oil; when it
shimmers, add the mustard seeds and cook, stirring occasionally, until they begin
sputtering, about 1½ minutes. Add the peanuts and dal and cook, stirring frequently,
until golden, about 1½ minutes more. Add the chiles and curry leaves and continue
cooking until the leaves are crisp and glossy, about 30 seconds. Spoon the tempered
mixture over the tamarind rice and serve warm.

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