RECIPE: SOUTH INDIAN TAMARIND RICE

Recently watched the movie Bhagh Milkha Bhagh. So inspiring, it’s a story of this athlete, Milkha Singh, who had seen so much in life starting with a happy childhood, then partition, seeing his parents get slaughtered at a tender age, started robbing for necessities, then got recruited in the Indian army finally became an athlete who broke the world record for 400 mts. This movie is so inspiring, it’s about how he triumphs over all his difficulties and reaches his goal. Before this movie all we knew was Milkha Singh was an athlete who once upon a time ran for the country, his victories and world records were all forgotten. Great job, Farhan Akhtar and Rakesh Omprakash Mehra. Very good background music, excellent cinematography specially the Leh Laadhak scenes… the frames are to watch for… I am glad this movie made 100 crores as all other rubbish films manage to make as well.
This recipe of tamarind rice is from the book Dakshin. It is a meal in itself. It can also eaten with sambhar or rasam. I remember eating this rice at one of our friends wedding in chennai.

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INGREDIENTS:

Tamarind Chutney:

One orange sized tamarind ball
½ tsp turmeric powder
2 tbsp jaggery grated

Spice Powder:

2 tbsp oil
½ cup coriander seeds
8 dry red chilies
½ tsp asafetida powder
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp fenugreek seeds
½ tsp mustard seeds
1 tbsp Bengal gram dal
1 tbsp black gram dal
Few curry leaves

Garnish:

½ cup sesame seeds
¼ copra grated.

For tempering:

2 tbsp til oil
3 dry red chilies
2 tbsp mustard seeds
1 tbsp Bengal gram dal
A few curry leaves

For the Rice:

1 cup long grain rice
1 tbsp til oil
1 tsp turmeric powder
Salt to taste
100 grams if peanuts, roasted

For tempering for rice:

1 tbsp til oil
2 tsp mustard seeds
1 tbsp Bengal gram dal
1 tbsp black gram dal
1 tsp asafetida powder
A few curry leaves

METHOD:

Tamarind Chutney:

Soak the tamarind in 3 cups water and extract the juice. Keep aside.

Spice powder:

Fry in 2 tbsp oil all the ingredients for the spice powder and grind fine. Keep a side.
Dry roast the sesame seeds and grated copra. Grind fine and set aside for garnish.
Heats 2 tbsp of sesame oil add the red chilies and fry till dark brown.
Add the remaining ingredients for tempering, when the mustard seeds splutter, add the tamarind juice, salt, turmeric powder and jaggery.
Simmer on low heat till mixture thickens almost like a jam.
Add the spice powder. Mix well.
Add 2 tbsp of garnish powder. Blend well.
Set side remaining powder for garnish in rice

Rice:

Cook the rice, once cooked spread in platter to cool.
Pour 1 tbsp of sesame rice over the rice. Sprinkle turmeric powder and salt. Mix well.
Heat 1 tbsp of sesame oil and add the ingredients for tempering. When the seeds splutter, add the peanuts. Add the rice.
Add 3-4 tbsp of tamarind chutney. If feel the need add 1 tbsp of spice powder. Sprinkle the reserve garnish powder and serve.

TIP:

I usually have the spice powder stored in the fridge.
You can use regular tamarind chutney as well. Once these two are made in advance, the rice can be done in 15 minutes.

 

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