Exotic Indian Tangy Rice

Exotic Indian Tangy Rice

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
sree
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (4)

Rate This Recipe
michele
15

michele

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

Love Indian food. My family loved this.

VIVNIDHI
1

VIVNIDHI

Made with brown rice & no red chilies!

More Reviews

Similar Recipes

Indian Style Basmati Rice
(149)

Indian Style Basmati Rice

Indian Saffron Rice
(94)

Indian Saffron Rice

G-ma's Rice
(65)

G-ma's Rice

Maria's Mexican Rice
(63)

Maria's Mexican Rice

Saffron Rice
(59)

Saffron Rice

Indian Vegetable Rice
(44)

Indian Vegetable Rice

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Maria's Mexican Rice

>

next recipe:

G-ma's Rice