Photograph of the finished Tamarind rice

India · Cơm trộn nước me hạt Nam Ấn

Tamarind rice

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.8 lb
  • Photograph of Sour tamarind Sour tamarind 8.5 oz
  • Photograph of Roasted peanuts Roasted peanuts 8.5 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 4.9 oz
  • Photograph of Mustard seeds Mustard seeds 0.8 oz
  • Photograph of Curry leaves Curry leaves 60 leaves
  • Photograph of Dried chillies Dried chillies 1.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Coconut oil Coconut oil ¾ cup
  • Photograph of Palm sugar Palm sugar 2.1 oz

Method

  1. 1 Soak the tamarind in warm water, then strain to obtain a very concentrated tamarind juice.
  2. 2 Simmer tamarind juice with turmeric and palm sugar for 20 minutes until the mixture thickens into pulikachal sauce.
  3. 3 Cook until the sauce thickens; a thin sauce will result in mushy rice that won't keep well.
  4. 4 Sauté mustard seeds in coconut oil until they pop, then add chana dal, peanuts, and dried chilies.
  5. 5 Mix the tamarind sauce into the sautéed ingredients and let it cool.
  6. 6 Mix the leftover rice with the sauce by hand, let it sit for 20 minutes to absorb the flavors, and then sprinkle with sautéed curry leaves.
Start cooking