Tamarind Rice

I'm perfectly content with plain basmati rice, perhaps moderately adorned with some melted butter and fresh lime juice. I just adore rice that much. Rice lover that I am though, I do enjoy taking a bit more time to create a rice creation that seriously competes for the wow factor of the meal.

And I must recommend this memorable experience of perfect textures and flavors adapted slightly from my trusted copy of Dakshin, a glorious collection of traditional vegetarian south Indian recipes. The steps to prepare the tamarind chutney essential for making this dish can be found here.

On the menu with mung bean and tamarind dal.

Tamarind Rice

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: Indian Published on March 14, 2009 Unique and delicious basmati rice made with tamarind chutney and toasted cashews — a memorable side dish for south Indian meals Print this recipe Ingredients: 1 cup basmati rice 2/3 cup raw cashew pieces 2 tablespoons sesame oil 1 teaspoon ground turmeric 1 teaspoon sea salt 4 generous tablespoons homemade tamarind chutney garnish powder reserved from making the tamarind chutney Tempering: 1 tablespoon sesame oil 2 teaspoons brown mustard seeds 1 tablespoon yellow split peas or chana dal, rinsed 1 tablespoon skinless urad dal, rinsed 1 teaspoon asafetida handful of dried curry leaves Instructions: Thoroughly rinse the rice in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, then drain and repeat until the water is relatively clear and no longer cloudy. Drain once more, then cover with water and soak the rice for 20 minutes. Drain and set aside to dry in a strainer for 15 minutes. Transfer the rice to medium saucepan and add 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer undisturbed for 20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool. Meanwhile, toast the cashew pieces in an unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 10 minutes or until the cashew pieces are golden brown. Remove and set aside. When the rice has cooled, pour the sesame oil over the rice, add the turmeric and salt, and mix well. For the tempering, heat 1 tablespoon of sesame oil in a heavy frying pan. When hot, add the mustard seeds, chana dal, urad dal, asafetida and the curry leaves, and stir for 30 seconds or until the mustard seeds turn grey and begin to pop. Add the toasted cashew pieces and continue to stir for another few minutes. Pour the tempering into the rice, add the tamarind chutney, and mix until well combined. Serve at room temperature, garnishing each serving with a sprinkle of the tamarind chutney garnish powder. Makes 4 to 6 servings

Other Indian rice dishes from Lisa's Kitchen:
Lemon Rice with Toasted Cashews
Cracked Black Pepper Rice
Mushroom Pulao Rice
Lime Flavoured Rice with Split Peas