When we used to go to our temple in Houston, Texas, we were usually able to purchase Tamarind Rice after worship. My family was not used to this dish because it’s from South India, but we were truly enamoured by it. Especially me. I loved the flavors of the rice – sour, spicy and just plain tasty! So, of course, I learned how to cook it so if and when I moved away (which I did), I could still make this dish whenever I felt the urge. And, thank God for that! 🙂

Ingredients:
About 2 – 3 cups of cooked rice – you choose white or brown.
1 Tbsp of Urad Dal (White Lentil)
Peanuts (Use about 1/4 cup)
1 Tbsp of Black Mustard Seeds
2 Curry/Bay Leaves
3 Dried Red Chilis or just wait until the end and use 1/2 Tbsp of Ground Red Chili Pepper
1 1/2 Tbsp of Turmeric
Tamarind Juice – (250 ML of hot water with 1 Tbsp of Tamarind Pulp) {This takes about 30 minutes to 1 hour to dissolve}
2 Tbsp of Ground Coriander
1 Tbsp of Ground Cumin or 1/2 Tbsp of Cumin (Whole)
Salt as per taste

Start with a good amount of oil in a good-sized pan. Once hot, put in black mustard seeds (if you have the whole dried red chilis, add this, as well). Once sputtering, turn the heat to low and add urad dal/white lentils, curry leaves, and peanuts. Add turmeric into the mixture and stir well. Pour in the tamarind juice carefully and add the other spices: ground coriander, ground cumin, and ground red chili powder, and salt. Stir until thickens. Add the cooked rice and break it up with a spoon and stir until each grain of rice is covered in the spices. Keep cooking on low and turn off heat. The rice is ready to serve. 🙂