South India is well known for its delicious rice dishes. Lime rice and tamarind rice are two of my personal favorites. Lime rice is tangy, refreshing and light while tamarind rice is spicy and bolder in flavor. My Tamarind Rice recipe is a quick & easy version, compared to the more traditional & authentic way of making tamarind rice. Either way, it’s the perfect way to use leftover rice.


LIME RICE (or Lemon Rice)

Serves 4

Ingredients:

2 cups pre-cooked Basmati rice, separate the grains until fluffy & loose
1 tsp black mustard seeds
1 tsp cumin seeds
3-4 dried red chilies, to taste
6-8 fresh curry leaves
pinch of asafetida (hing)
1 tbsp urad dal (split black lentils or black gram dal)
2 tbsp chana dal (split Bengal gram - soaked in water for at least 30 minutes, drain well)
salt, to taste
1 tsp turmeric (haldi)
juice of 2 limes (or you can use lemons and make Lemon Rice)
¼ cup roasted unsalted cashew nuts
¼ cup roasted unsalted peanuts
1 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large wok on medium high heat, add the oil. When the oil is hot, carefully add the black mustard seeds & allow them to splatter. When the splattering stops, add the cumin seeds along with the dried red chilies, curry leaves, asafetida, urad dal and chana dal. Stir-fry for 3-4 minutes until slightly browned. Then add the salt and turmeric. Next, add the cooked rice and mix well to combine all of the ingredients. Lastly, add the lime juice, stir, reduce the heat to low, cover and let cook for 5 minutes. Finish the dish by adding the cashews and peanuts. Garnish with cilantro leaves and serve immediately.

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QUICK & EASY TAMARIND RICE

Serve 4

Ingredients:

TAMARIND RICE

Serve 4

Ingredients:

2 cups pre-cooked Basmati rice, separate the grains until fluffy & loose
1 tsp black mustard seeds
3-4 dried red chilies, to taste
6-8 fresh curry leaves
pinch of asafetida (hing)
1 tbsp urad dal (split black lentils or black gram)
2 tbsp chana dal (split Bengal gram, pre-soaked in water for at least 30 minutes & drained well)
salt, to taste
¼ tsp turmeric (haldi)
2-3 tbsp tamarind concentrate (available in any Indian grocery store)
¼ cup roasted unsalted peanuts
1 tbsp oil (vegetable or canola)
½ cup of freshly grated coconut (you can use frozen grated coconut), optional
freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 1 tbsp of oil. When the oil is hot, carefully add the black mustard seeds & allow them to splatter. When the splattering stops, add the dried red chilies along with the curry leaves, asafetida, urad dal and chana dal. Stir-fry for 3-4 minutes until slightly browned. Then add in the salt and turmeric. Next, add the cooked rice and mix well to combine all of the ingredients. Now add the tamarind concentrate, stir to combine, reduce the heat, cover and let cook for 5-6 minutes. Lastly, add the peanuts and the freshly grated coconut. If you are using frozen grated coconut, add it with the tamarind gojju and let it cook through. Garnish with the freshly chopped cilantro leaves and serve immediately.