About this recipe:A take on South Indian tamarind rice recipe with the nutty addition of sesame seeds. This tamarind rice is a tasty addition to curry night that is exotic yet easy to make.
750ml (1 1/4 pints) water
275g (10 oz) long-grain white rice
4 tablespoons vegetable oil
1 tablespoon garlic paste
1 tablespoon root ginger paste
100g (4 oz) tamarind paste
1 pinch ground turmeric
salt and freshly ground black pepper to taste
1 dessertspoon sesame seeds
handful chopped fresh coriander to garnish
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Method Prep:15min › Cook:30min › Ready in:45min
In a medium saucepan, bring water and rice to the boil. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Fluff rice with a fork.
Heat 1/2 of the oil in a medium saucepan over medium heat, and sauté the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt and pepper. Gradually mix in the rice. Cook and stir until well coated.
Heat the remaining oil in a small frying pan, and sauté sesame seeds until lightly browned. Mix into the rice mixture. Garnish with coriander to serve.
Don't have garlic or ginger paste? Just use the equivalent amount of grated fresh garlic and grated fresh root ginger.
For drier, fluffier and less starchy rice, wash the raw rice anywhere from 3 to 7 times under running tap water, till the water becomes clear.