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My review
Exotic Indian Tangy Rice
sree
"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 calsOriginal recipe yields 6 servings
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Directions
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Ready In
- 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.
- 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
Per Serving: 349 calories; 8.6 g fat; 59.5 g carbohydrates; 8.2 g protein; 2 mg cholesterol; 265 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
2/14/2011
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 complic...
Most helpful critical review
5/20/2014
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...
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2/14/2011
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 complic...
5/20/2014
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...
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 ...
9/22/2016
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 ...
1/22/2015
A quick tip, if you don't have curry leaf, just skip it.. don't use anything else as it will change the flavor
1/8/2015
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 ...