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Exotic Indian Tangy Rice

Rated as 4.22 out of 5 Stars
8

"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."
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Ingredients

40 m servings 349
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 349 calories; 8.6 59.5 8.2 2 265 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 complic...

Most helpful critical review

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...

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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 complic...

Love Indian food. My family loved this.

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 ...

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...

Made with brown rice & no red chilies!

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 ...

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 ...

A quick tip, if you don't have curry leaf, just skip it.. don't use anything else as it will change the flavor