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Tamarind Rice
South Indian tangy tamarind rice with mustard seeds, peanuts and curry leaves — a complete meal in itself.
Ingredients
Instructions
Mix tamarind paste with jaggery and 3 tbsp water until smooth.
Heat oil, add mustard seeds until they pop.
Add curry leaves, dried chillis and asafoetida — they will sizzle.
Add peanuts and toast 2 minutes.
Add tamarind mixture and turmeric, cook 5 minutes until slightly thickened.
Add cold cooked rice and toss gently to coat evenly.
Cook 3 minutes until rice is heated through.
Scatter with sesame seeds and serve warm or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
