Tamarind rice is another one of those ubiquitous rice dishes popular in South India. It is as much a part of picnics and travel as potato salad is in the Midwest. There are also a number of variations and regional recipes. Many temples make and offer tamarind rice, wrapped in banana leaf, to pilgrims. That unique aroma of tamarind and hing is associated with incense, kumkum and the smell of a burning oil lamp. An odd form of aroma therapy no doubt but then aromas do help us recall our cultural memories. I will be publishing a number of these recipes as the become available. My own started off with an instant mix and I have refined it over the years and found acceptance and pleasure in serving it with little bits of sun dried tomatoes. Please contribute your own recipes and add to this collection.
Cook 1/2 white and 1/2 brown rice with 2 cups of water per cup of rice. Add a 1/4 tsp of hing and 1/4 tsp of turmeric to the rice. just five minutes before the rice is done add some salt to taste and bite size pieces of sun dried tomatoes. Let the rice finish cooking a let it sit for a few minutes.
In a large flat bottom put, heat a cup of cold pressed sesame oil ( nallennai/gingelluy oil) . Add 1tsp od mustard seed, 6 - 10 whole dried chilies, 2 tsp urad dal, 1 tsp chana dal (rinsed and dried), 1/3 cup of dry roasted unsalted peanuts. After the peanuts have become golden (1 min of frequent stirring add 1/2 packet of MTR puliyogare mix powder and mix briskly and turn of the heat.
Add the hot rice to the pot and mix by folding the rice into the paste without mashing it too much. Add some mince curry leaves.
Get rid of the MTR packet (:-) and serve in a large bowl. If you have a banana left, line the bowl with the leaf and ad the hot rice on top. The heat will let the banana leaf impart that exquisite aroma which reminds me of my childhood but may remind some of you of Hawaii...
Serve with fried pappadams aor kettle fried potato chips and a yoghurt patchadi or a tossed tomato salad.
Cook 1/2 white and 1/2 brown rice with 2 cups of water per cup of rice. Add a 1/4 tsp of hing and 1/4 tsp of turmeric to the rice. just five minutes before the rice is done add some salt to taste and bite size pieces of sun dried tomatoes. Let the rice finish cooking a let it sit for a few minutes.
In a large flat bottom put, heat a cup of cold pressed sesame oil ( nallennai/gingelluy oil) . Add 1tsp od mustard seed, 6 - 10 whole dried chilies, 2 tsp urad dal, 1 tsp chana dal (rinsed and dried), 1/3 cup of dry roasted unsalted peanuts. After the peanuts have become golden (1 min of frequent stirring add 1/2 packet of MTR puliyogare mix powder and mix briskly and turn of the heat.
Add the hot rice to the pot and mix by folding the rice into the paste without mashing it too much. Add some mince curry leaves.
Get rid of the MTR packet (:-) and serve in a large bowl. If you have a banana left, line the bowl with the leaf and ad the hot rice on top. The heat will let the banana leaf impart that exquisite aroma which reminds me of my childhood but may remind some of you of Hawaii...
Serve with fried pappadams aor kettle fried potato chips and a yoghurt patchadi or a tossed tomato salad.
