Indian
Indian - Regional Mains
Tamarind Rice
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 cups raw rice, cooked and cooled
- • 30g tamarind, soaked in 250ml warm water
- • 4 tbsp gingelly (sesame) oil
- • 1 tsp mustard seeds
- • 1 tbsp chana dal
- • 1 tbsp peanuts
- • 4 dried red chilies
- • 1 sprig curry leaves
- • 1 tbsp jaggery, grated
Preparation Steps
1
Phase 1
Cook the rice, spread it on a plate to cool completely, and drizzle 1 tsp of the oil through the grains.
2
Phase 2
Heat the remaining oil; fry the mustard seeds, chana dal, peanuts, dried chilies, and curry leaves until the dal is golden.
3
Phase 3
Add the strained tamarind extract with the jaggery and boil until it thickens to a dark, jammy paste.
4
Phase 4
Off the heat, fold the paste through the rice a ladle at a time until every grain is evenly coated.
5
Phase 5
Let stand 10 minutes for the flavours to soak in; serve at room temperature.