Simple Tamarind Rice Recipe (Indian Style, Rice Cooker)
Ingredients:
1.1 cup rice (short or medium grain)
2.2 cups water
3.1 small lemon-sized ball of tamarind (or 2 tbsp tamarind paste)
4.2 tbsp oil (sesame oil preferred)
5.1/2 tsp mustard seeds
6.1/2 tsp cumin seeds
7.1/2 tsp turmeric powder
8.1 tbsp chana dal (Bengal gram)
9.1 tbsp urad dal (split black gram)
10.2 tbsp peanuts or cashews
11.2 dry red chilies (broken)
12.1 sprig curry leaves
13.1/2 tsp asafoetida (hing)
14.1 tsp salt (adjust to taste)
15.1 tbsp jaggery (optional, for mild sweetness)
16.1 tsp red chili powder (adjust to taste)
Instructions:
Cook the Rice:
Rinse the rice well and add it to the rice cooker with 2 cups of water.
Cook until soft and fluffy. Set aside to cool slightly.
Prepare Tamarind Extract:
Soak tamarind in 1/2 cup warm water for 10 minutes.
Squeeze and strain to remove pulp (or use ready-made tamarind paste).
Make the Tamarind Mixture:
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin, chana dal, urad dal, peanuts/cashews, and fry until golden.
4.Add red chilies, curry leaves, turmeric, and asafoetida. Stir well.
5.Pour the tamarind extract into the pan.
6.Add salt, jaggery (if using), and chili powder.
7.Let it simmer for 5-7 minutes until it thickens slightly.
Mix with Rice:
1.Add the tamarind mixture to the cooked rice and mix gently.
2.Let the rice rest for 10-15 minutes for flavors to absorb.
Serve:
Enjoy with Papad, curd, or pickles!
Let me know if you need variations or adjustments
