Tamarind & Mustard Rice | Cooksmart | Sanjeev Kapoor Khazana

Rice cooked with flavourful mustard and tangy tamarind, along with numerous other spices.

TAMARIND AND MUSTARD RICE

Ingredients

2 cups cooked rice
4 tbsps tamarind pulp
5 tsps mustard seeds
1 tbsp split Bengal gram (chana dal)
¼ tsp fenugreek seeds (methi dana)
5 dried red chillies
3 tbsps oil
¼ tsp asafoetida (hing)
1 tsp split skinless black gram (dhuli urad dal)
10-12 curry leaves
2 tbsps broken cashewnuts
3-4 green chillies
2 tbsps peanuts
Salt to taste
¼ tsp turmeric powder

Method

1. Dry roast Bengal gram, 4 tsps mustard seeds and fenugreek seeds in a small non-stick pan till lightly browned. Cool.
2. Roughly chop 3 dried red chillies.
3. Put the chopped dried chillies into a mixer jar, add roasted ingredients and grind to a coarse powder.
4. Heat oil in another non-stick pan, add asafoetida, black gram and remaining mustard seeds and sauté for half a minute. Add curry leaves and cashewnuts and sauté further till the cashewnuts turn lightly browned.
5. Roughly chop remaining dried red chillies and add to the pan. Slit green chillies without cutting through and add along with peanuts, tamarind pulp, salt and turmeric powder mix well. Cook for 4-5 minutes.
6. Add 2 tbsps of the ground powder to the pan and simmer for a minute. Store the remaining ground powder in an airtight container for future use.
7. Put the rice into a large bowl. Add the tempering to the rice and mix well.
8. Put the rice on a serving plate and serve immediately.

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Cuisine - South Indian

Course - Special Rice

Dish - Special Rice