This rice is a little sour and tangy, very traditional south Indian food. It is easy to make and one of my favorites. I hope you would enjoy it too. All the best.

sree
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure the water into a large saucepan and bring to a boil. Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.

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  • Heat 1/2 tablespoon of oil in a small skillet set over medium heat. Add the cashews and toast until fragrant, about 5 minutes. Remove from the heat and set aside.

  • Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.

  • When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet. Garnish with the remaining nuts and serve with plain yogurt on the side.

Nutrition Facts

348.8 calories; 8.2 g protein; 59.5 g carbohydrates; 2.5 mg cholesterol; 264.7 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2011
It is easy to make:) sometimes I have difficulty with Indian cookery as I'm a spin and toss cook and so getting careful with measurements (since I am not sure what I am doing) makes it complicated for me. with this one I decided to pay attention to the recipe no additions or omitions but I did add more cashews (love 'em) and a few less curry leaves (had to go to a specialty shop for those) and a couple less peppers as I am not fond of TOO much heat. the result was sour and tangy as you said which I am glad you did otherwise I wouldn't have been able to describe the tast combination. and I always love cooking cumin seeds the way they pop around the pan. thanks so much! hope to see more of your recipes. Read More
(15)

Most helpful critical review

Rating: 3 stars
05/21/2014
I am a beginner cook (aka I follow recipes to a "T") and the non-typical ingredients in this dish gave me a challenge. Whole Foods didn't have curry leaves so I tried using kaffir lime leaves (dried). I also had ground mustard seed and ground cumin as well as cayenne pepper instead of chilies. All this in mind I'm sure the dish didn't turn out as well as if I had been able to use the right ingredients but it turned out well-enough. Next time I'd try to make it the right way....:-D Read More
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2011
It is easy to make:) sometimes I have difficulty with Indian cookery as I'm a spin and toss cook and so getting careful with measurements (since I am not sure what I am doing) makes it complicated for me. with this one I decided to pay attention to the recipe no additions or omitions but I did add more cashews (love 'em) and a few less curry leaves (had to go to a specialty shop for those) and a couple less peppers as I am not fond of TOO much heat. the result was sour and tangy as you said which I am glad you did otherwise I wouldn't have been able to describe the tast combination. and I always love cooking cumin seeds the way they pop around the pan. thanks so much! hope to see more of your recipes. Read More
(15)
Rating: 5 stars
02/15/2011
It is easy to make:) sometimes I have difficulty with Indian cookery as I'm a spin and toss cook and so getting careful with measurements (since I am not sure what I am doing) makes it complicated for me. with this one I decided to pay attention to the recipe no additions or omitions but I did add more cashews (love 'em) and a few less curry leaves (had to go to a specialty shop for those) and a couple less peppers as I am not fond of TOO much heat. the result was sour and tangy as you said which I am glad you did otherwise I wouldn't have been able to describe the tast combination. and I always love cooking cumin seeds the way they pop around the pan. thanks so much! hope to see more of your recipes. Read More
(15)
Rating: 5 stars
06/03/2011
Love Indian food. My family loved this. Read More
(6)
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Rating: 5 stars
04/11/2012
Made with brown rice & no red chilies! Read More
(1)
Rating: 3 stars
05/20/2014
I am a beginner cook (aka I follow recipes to a "T") and the non-typical ingredients in this dish gave me a challenge. Whole Foods didn't have curry leaves so I tried using kaffir lime leaves (dried). I also had ground mustard seed and ground cumin as well as cayenne pepper instead of chilies. All this in mind I'm sure the dish didn't turn out as well as if I had been able to use the right ingredients but it turned out well-enough. Next time I'd try to make it the right way....:-D Read More
(1)
Rating: 4 stars
01/08/2015
I make a version of this called Pulihora which is great for leftover rice. I mix the turmeric salt oil and curry leaves with the rice and let it stand for 15 minutes. Then I fry ginger-garlic paste green chilies urad dal red chilies sugar and tamarind and then add this to the rice. I wait for at least an hour before eating and it's superb. Read More
(1)
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Rating: 4 stars
11/21/2017
Overall this was good and I'll probably make it again but w/o curry leaves (or maybe just one). This was my first time cooking with curry leaves and boy are they powerful and very unusual tasting. I can't quite pinpoint it but the taste/smell sort of reminds me of car exhaust or something toxic. On the other hand I enjoyed the tamarind paste and used the full amount. Read More
Rating: 3 stars
09/22/2016
Taste is pretty good. The tamarind paste turned it a gross brown color nothing like the picture. I'm really new to cooking Indian food and am still learning all the different spices. It has a very clean taste. Quick and sharp sourish taste that cleans your pallet. Nothing lingers. Overall pretty good but will try to tweak one day. Read More
Rating: 4 stars
01/22/2015
A quick tip if you don't have curry leaf just skip it.. don't use anything else as it will change the flavor Read More