Tamarind Rice

1. 1

   Cook and cool the rice

   • Rinse the raw rice under cold water until clear
   • Boil in measured water until grains are tender but firm
   • Spread the cooked rice on a wide tray to cool completely

   TIPCooling the rice prevents the grains from breaking or becoming mushy when mixing.
2. 2

   Prepare the aromatic tempering

   • Heat oil in a pan and add mustard seeds until they splutter
   • Add urad dal, chana dal, and peanuts, sautéing until golden brown
   • Toss in the dried red chilies and fresh curry leaves

   TIPFry the peanuts on low heat to ensure they are crunchy all the way through.
3. 3

   Simmer the tamarind base and combine

   • Whisk tamarind paste, jaggery, salt, and turmeric together
   • Simmer the mixture for two minutes until it thickens into a glaze
   • Gently fold the sauce and tempering into the cooled rice

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