About this recipe:This tangy, sour rice is easy to make and one of my favourites. It's long grain rice spiced with mustard seed, cumin seed, fresh curry leaves, turmeric, tamarind and lime for something delightfully different!
375g long grain rice, rinsed and drained
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil, divided
4 tablespoons coarsely chopped cashews
7 small dried chillies
1 teaspoon mustard seed
1 teaspoon cumin seed
10 fresh curry leaves
1 teaspoon ground turmeric
4 tablespoons fresh lime juice
2 tablespoons tamarind paste
250g natural yoghurt
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Method Prep:15min › Cook:25min › Ready in:40min
Measure the water into a large saucepan and bring to the 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 frying pan 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 frying pan over medium heat. Add the chillies, 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 chillies and spices along with the oil from the frying pan. Garnish with the remaining nuts and serve with natural yoghurt on the side.
Fresh curry leaves and tamarind paste are available in South Asian shops.