Indian Tangy Rice

Cuisine : Indian
Calories : 349
Type : Vegetarian
Serving Size : 6
Course : Main
Preparation Time : 40  Min

No Ingredient Quantity Measure Type
1 Water 4 Cup
2 Long grain rice 2 Cup
3 Salt 1/2 Teaspoon
4 Vegetable oil 2 Tablespoon
5 Cashews 1/4 Cup
6 Curry leaves 10
7 Lime juice 1/4 Cup
8 Yoghurt 1 Cup
9 Dried chile peppers 7
10 Mustard seeds 1 Teaspoon
11 Cumin seed 1 Teaspoon
12 Ground turmeric 1 Teaspoon
13 Tamarind paste 2 Tablespoon

Recipe Details
This rice is a little sour and tangy, very traditional south Indian food. It is easy to make and one of my favorites. I hope you would enjoy it too. All the best.

Cooking Instructions

  1. Measure the water into a large saucepan and bring to a boil. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.
  2. Heat 1/2 tablespoon of oil in a small skillet set over medium heat. Add the cashews and toast until fragrant, about 5 minutes. Remove from the heat and set aside.
  3. Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.
  4. When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet. 

Garnishing Instructions
Garnish with the remaining nuts.

Serving Instructions
serve with plain yogurt on the side.

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