Monday, December 27, 2010

Spicy Tamarind Rice

This is my version of Tamarind rice, with only bare minimum cooking time (for the rice), and a lot of heat (one whole green chilli with seeds and all, per person). I also added an equal amount of veggies as the rice and added those only after the rice was cooled down a bit.
Spicy Tamarind Rice

Ingredients:
  • 3/4 cup rice
  • Handful of yellow/orange lentils
  • 1 tablespoon of tamarind paste
  • 1 large green chilli
  • 1 cup assorted veggies - I used capsicum, spring onion and cabbage
  • 1/2 teaspoon tumeric powder
  • Half a lime
To make:
  • Cook the rice and lentils along with the tumeric powder in 2.5-3 cups of water for 15-20 minutes.
  • Slice the chilli horizontally and then chop it up into large chunky pieces. (Remove seeds if you want less heat)
  • Once the rice pot comes to a boil, add the chilli and the tamarind paste. Mix well.
  • Turn off the heat when there is still some liquid left in the pan. The rice will continue to cook and will absorb the remaining water even without the heat.
  • Let the rice cool down for 5-10 minutes.
  • Chop up some veggies and add to the rice. Mix well, add the lime juice, and serve immediately.
Spicy Tamarind Rice on Foodista

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