Tamarind Rice

Ingredients

• Rice (1 cup, cooked)
• Tamarind (1/4 cup, soaked in warm water)
• Mustard seeds (1 teaspoon)
• Urad dal (1 tablespoon)
• Chana dal (1 tablespoon)
• Peanuts (1/4 cup, roasted)
• Curry leaves (10-12 leaves)
• Dry red chilies (2-3, broken)
• Asafoetida (Hing) (1/4 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Salt (to taste)
• Oil (2 tablespoons)

Instructions

1. Begin by cooking the rice according to package instructions. Once cooked, spread the rice on a plate to cool and fluff it up.
2. Soak the tamarind in warm water for about 15-20 minutes, then extract the juice by squeezing it through a sieve. Discard the solids.
3. In a large pan, heat the oil over medium heat. Add the mustard seeds and wait for them to start spluttering.
4. Once the mustard seeds are spluttering, add the urad dal, chana dal, broken dry red chilies, curry leaves, peanuts, and asafoetida. Sauté for a couple of minutes until the dals turn golden brown.
5. Add the tamarind extract to the pan, along with turmeric powder and salt. Stir well and let it boil for about 5-7 minutes until the raw smell of the tamarind dissipates.
6. Gently fold in the cooked rice into the mixture, ensuring that the rice is evenly coated with the tangy tamarind sauce.
7. Serve the tamarind rice hot, garnished with additional peanuts or fresh curry leaves if desired. It pairs wonderfully with yogurt or crispy papad on the side.