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Exotic Indian Tangy Rice

Exotic Indian Tangy Rice

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
sree

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

michele
15

michele

2/15/2011

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 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.

D&D'S MOM
6

D&D'S MOM

6/3/2011

Love Indian food. My family loved this.

ArteyAree
1

ArteyAree

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 (dried). I also had ground mustard seed and ground cumin, as well as cayenne pepper instead of chilies. All this in mind, I'm sure the dish didn't turn out as well as if I had been able to use the right ingredients, but it turned out well-enough. Next time, I'd try to make it the right way.... :-D

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