Exotic Indian Tangy Rice

Exotic Indian Tangy Rice

6
sree 3

"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."

Ingredients

40 m {{adjustedServings}} servings 349 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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

6
  1. 7 Ratings

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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...

Love Indian food. My family loved this.

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...