Tamarind Rice
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 40g tamarind, seeded
- • 1/2 cup sesame (gingelly) oil
- • 2 tbsp coriander seeds
- • 12 dried red chilies
- • 1 tbsp chana dal
- • 1 tbsp urad dal
- • 1 tsp mustard seeds
- • 1 sprig curry leaves
- • 1/4 tsp asafoetida
Preparation Steps
Soak the tamarind in 1 1/2 cups warm water for 20 minutes, then squeeze and strain to get a thick extract.
Dry-roast the coriander seeds and dried red chilies until fragrant, then grind them with the asafoetida into a coarse powder.
Heat the sesame oil, pop the mustard seeds, then fry the chana dal, urad dal, and curry leaves until the dals turn golden.
Pour in the tamarind extract and roasted spice powder and simmer for 15-20 minutes, stirring often, until the paste thickens and darkens.
Cook until the oil separates at the edges, then cool and store in a sterilized jar; mix 2 tbsp into 1 cup of hot cooked rice for tamarind rice.