Tamarind Rice
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Cooked Rice is made into tastier packed lunch by adding tamarind juice and other Indian spices.
Preparation Time : 10 mins

Cooking Time : 10 mins

Serves : 2
Ingredients:
  • Cooked Rice - 3 cups
  • Tamarind - 2 balls of 2cm diameter each
  • Sesame / Gingelly Oil - 30ml or 2.5 tblsp
  • Dried Red Chilli - 2
  • Mustard seeds - 1 tsp
  • Urid dal - 1 tsp
  • Curry leaves - 7-8
  • Garlic - 2 small cloves (optional)
  • Turmeric Powder - 1/4 tsp
  • Peanuts - 20g - each split into half (optional)
  • Warm water - 150ml
Method:
  1. Wash and soak the tamarind in warm water for few minutes.
  2. Squeeze the tamarind pulp out of the water and keep the tamarind juice.
  3. Peel and wash the garlic cloves; wash the curry leaves; split the peanuts into half.
  4. Warm up the cooked rice if it is not warm enough and leave the cooked rice on a wide dish so that it will be to be easier for stirring.
  5. Heat a 1 ltr saucepan on a stove.
  6. Pour oil into the pan.
  7. Season with mustard seeds, urid dal, curry leaves, peanuts, garlic and red chilli.
  8. Add turmeric powder and tamarind water.
  9. Let it boil for about 3-5 mins or until most of the oil separates out from the tamarind juice.
  10. Switch off the heat.
  11. Pour this mixture to the dish of cooked rice. Stir well.
  12. Sour tamarind Rice is ready to be eaten.

Notes:
Cooked rice is measured in a cup that holds about 250ml water. Goes well with <a href="/recipes/Potato-fry">Potato fry</a>/Boiled Egg.