Sunday, November 25, 2012

Tamarind Rice- the Sweet, the Sour, the Crunchy, the Irresistible


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. Concentrated 
tamarind 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.



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