Tamarind Rice

Ingredients

• 3 cups cooked rice
• 1 lemon-sized tamarind ball
• 2 dried red chillies
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 2 tbsp peanuts
• Curry leaves
• 1/4 tsp turmeric
• 2 tbsp sesame oil
• Salt to taste

Method

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. 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. 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. 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. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt to taste. Stir for 30 seconds.
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. 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. 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. Adjust seasoning: Taste and add more salt if needed. Add another drizzle of sesame oil for the characteristic aroma. Fold gently once more.
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.