TamarindCan be increased to 70g for more tanginess50 g
Green chilli~2est.
Peanuts~½ cupest.
Mustard seeds~1 tspest.
Curry leaves~10-12est.
Dried red chilli~3-4est.
Black sesame seeds~2 tbspest.
Steps
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1
Add 2 cups of rice to a pressure cooker with 1 tsp salt, 1 tsp turmeric powder, and 1 tsp oil. Cover and cook on high heat for 2 whistles, then remove from heat
2
While the rice is cooking, prepare the tamarind paste. Take 50g of tamarind (or 70g for more sourness), add some warm water, and rub with fingertips to make a fine paste
3
Blend the tamarind mixture until smooth and fine, removing any fibers or lumps
4
Once the rice is cooked, drain excess water and let it cool for about 10 minutes
5
Prepare the tempering: fry peanuts, mustard seeds, dried red chilli, and curry leaves in oil until fragrant and the spices change color
6
Mix the fried spices with green chillies, black sesame seeds, and other seasonings
7
Add the cooled rice in batches while pouring in the tamarind paste, mixing thoroughly until all the rice is evenly coated with the tamarind and spices
8
Taste and adjust seasonings as needed. Serve the delicious temple-style tamarind rice
PrimedTableBETA
