Tamarind Rice

Von Your Food Lab · 45 Min.

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Zubereitung

1. Rinse the rice several times until the water runs clear, then soak it while you prepare the rest.
2. For the spice powder, roast the black peppercorns, mustard seeds, cumin seeds, coriander seeds, methi seeds, dried red chillies and curry leaves in 1/2 teaspoon groundnut oil over low heat, stirring constantly until fragrant. Add the turmeric powder and hing, transfer to a bowl and let cool completely, then grind to a fine powder.
3. Soak the tamarind in 1 cup hot water until soft, squeeze well and strain to a thick pulp, discarding the fibres.
4. For the gojju, heat 2-3 tablespoons groundnut oil in a pan, add the tamarind pulp and cook on low until the raw sour smell fades. Add the jaggery and salt and cook until slightly reduced and glossy. Switch off the heat, let it cool slightly, then mix in the spice powder.
5. Bring water to a rolling boil, add the soaked rice and a pinch of salt, cover and cook on low. Check with the back of a spoon; if water remains at the bottom, cook a few more minutes until absorbed. Switch off the heat, rest the rice, then gently fluff it.
6. For the tempering, heat 1 tablespoon groundnut oil in a pan and fry the chana dal and urad dal until lightly golden. Add the cashews and peanuts and fry until crisp. Add the mustard seeds and let them crackle, then add the dried red chilli, hing, turmeric, grated dry coconut and curry leaves, and cook briefly until aromatic.
7. Pour the hot tempering over the cooked rice, add the gojju and mix thoroughly, gently by hand so the rice stays intact.

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