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Potatoes, Rice, Pasta, etc.Rice Recipes pg 2 >  Tamarind Rice with Roasted Peanuts


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Serves 6

• 1/4 cup hot water
• 2 tablespoons tamarind paste
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 4 dried red chilies, roughly chopped
• 1 cup shallot, chopped
• 2 green chilies, coarsely chopped
• 1/4 teaspoon turmeric
• 10 fresh curryleaves
• 4 cups basmati rice, cooked and cooled or at room temperature
• Salt to taste
• 1/4 cup cilantro leaves, chopped
• 2 tablespoons roasted peanuts for garnish

Pour the hot water over the tamarind paste in a bowl. Use a fork to combine the tamarind paste with the water and set aside.

Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds. Cover loosely until the seeds have spluttered and popped for 10 to 15 seconds, and add the red chilies and shallots. Lower the heat to medium and stir-fry for about a minute.

Add the green chilies and turmeric. Stir-fry for about 2 minutes, until the chilies start to soften, then toss in the curry leaves and stir.

Add the rice to the mixture. Season it with salt, raise heat to high and stir-fry for 3 to 4 minutes. Add the tamarind liquid and fry for a few minutes, tossing the mixture to avoid lumps.

Serve hot, garnished with cilantro and peanuts.


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