Of course, there are many manners of making tamarind rice, but I prefer soaking the tamarind pods. Never mind the extra time for preparing the pulp, the taste shows up in the final dish. Concentratedtamarind seems a bit intrusive, and the ready made tamarind sauces are not worth the buy.
Fried green/red chili, mustard seeds, cumin, curry leaves, peanuts and the beautiful tangy tamarind sauce are simmered together with Basmati rice to produce this staple South Indian delicacy. Whether a snack or a side dish, it's mouthwatering.