South Indian Spiced Rice
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!
Ingredients
Serves: 6
- 950ml water
- 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
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.
Tip
Fresh curry leaves and tamarind paste are available in South Asian shops.
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Reviews & ratings
Average global rating:
(11)
Reviews in English (10)
It’s OK - 14 Apr 2018
Excellent recipe,Tasted very much like nut pilau from the indian takeaway. - 20 Sep 2010
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. - 14 Feb 2011 (Review from Allrecipes US | Canada)