Tamarind Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice with slightly less water than usual so grains are separate and not sticky. Spread on a plate and cool completely. Cold rice works best for this recipe.

2. 2

   Make tamarind paste: Soak a lemon-sized ball of tamarind in half cup warm water for 15 minutes. Squeeze out all pulp, strain and set aside.

3. 3

   Prepare tempering: Heat 3 tbsp sesame oil in a pan. Add 1 tsp mustard seeds and wait until they pop. Add 1 tbsp chana dal and 1 tbsp urad dal. Fry until golden.

4. 4

   Add aromatics: Add 2 dried red chillies broken into pieces, 1 sprig curry leaves, a pinch of asafoetida and 2 tbsp raw peanuts. Fry for 2 minutes until peanuts are golden.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt to taste. Stir for 30 seconds.

6. 6

   Cook tamarind: Add the tamarind water to the pan. Cook on medium heat for 8-10 minutes until it thickens to a paste-like consistency. The raw tamarind smell should disappear.

7. 7

   Finish the paste: The tamarind paste should be thick, dark and glossy. Add 1 tsp rice flour mixed in 2 tbsp water to help it thicken faster if needed.

8. 8

   Mix with rice: Add the cooked cold rice to the tamarind paste. Gently fold with a flat spatula — avoid pressing down which breaks the grains.

9. 9

   Adjust seasoning: Taste and add more salt if needed. Add another drizzle of sesame oil for the characteristic aroma. Fold gently once more.

10. 10

    Rest and serve: Let the tamarind rice rest for 10 minutes so the rice absorbs all the flavour evenly. Garnish with fresh curry leaves. Serve with papad, pickle and yogurt.