Tangy Tamarind Rice
TAMARIND can be useful in warding off the flu and colds. In addition, tamarind benefits include soothing and eliminating sore throats, another among flu sufferers. Garlic, another essential ingredient in this recipe, offers many health benefits. The high sulphur content in garlic gives it antibiotic properties, helping to keep the digestive system clean by flushing out toxins. It also builds immunity against the common cold.
2 cups (500ml) basmati rice, cooked as per instructions on pack
½ cup (125ml) tamarind soaked in a ¾ cup of hot water or 1 ½ tbsp tamarind concentrate
ROAST AND GRIND:
1 tsp (5ml) vegetable ghee (replace with oil)
1 tbsp (15ml) whole coriander seeds 1 tsp (5ml) whole cumin seeds
¼ tsp black peppercorns
¼ tsp fenugreek seeds
¼ tsp yellow asafoetida
60ml oil (olive or sunflower)
¼ tsp mustard seeds
10-13 curry leaves
½ medium onion finely chopped. 12 cloves garlic, peeled
1 tbs (15ml) peanuts
1 tbs (15ml) pea dhal
1 tbs (15ml) mild chilli powder (for extra heat add hot chilli powder)
1 can tomatoes, mashed into a smooth paste.
1 tsp (5ml) brown sugar (add more if desired) salt to taste
½ cup (125ml) water
TEMPER
1 tbs (15ml) vegetable ghee (or replace with oil) few curry leaves
1 tbs (15ml) ginger
½ tsp (2.5ml) galangal (Thai ginger) thinly sliced – add more if you like
1 tbs (15ml) finely sliced coconut pieces
Cook the rice as per the pack instructions and keep aside. Soak the tamarind and extract the pulp, removing the seeds.
Roast the whole coriander, cumin, fenugreek, asafoetida and peppercorn seeds in ghee/oil. Pound and keep aside.
Heat the oil in a pot and add mustard seeds, and curry leaves. The seeds should pop and the leaves splatter.
Add the onions, garlic, peanuts and pea dhal. Cook until the onions and garlic are golden brown.
Add the tomatoes and cook for
8 to 10 minutes. Stir in the tamarind extract, water, chilli powder, salt, sugar and pounded roasted ingredients.
Simmer on low to medium heat until fully cooked.
The oil will float and the mixture forms a thick gravy; 15 to 20 minutes once cooked. Add to the cooked rice, using a fork to stir in gravy or gently toss. Keep aside.
Now temper by heating some ghee/ oil in a pan. Add the coconut, ginger and galangal. Fry for a few seconds and toss over the rice
SERVING TIP: Best served with potato chips or poppadums and a cream-based curry. This dish is also at its best the next day.
Preparation: 5 minutes Cooking time: 30-40 minutes Serves: 4-6