KCB 2.7: South Indian Sweet-and-Sour Tamarind Rice
South Indian Sweet-and-Sour Tamarind Rice
This is a well-known and favourite rice dish amongst the Iyengars of South India who are followers of the Ramanuja Sampradaya. The recipe is over 1000 years old and is traditionally called puliogre. The rasam powder called for in this recipe is home-made; however, shop-bought rasam powder can be substituted for the home-made variety.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 25-30 minutes
• YIELD: Enough for 4 or 5 persons
• COOKING TIME: 25-30 minutes
• YIELD: Enough for 4 or 5 persons
• 1 1/2 cups (375 ml) basmati or other long-grain white rice
• 3 cups (750 ml) water
• 1 walnut-sized ball of seeded tamarind pulp
• 1/2 cup (125 ml) hot water
• 1/4 teaspoon (1 ml) cumin seeds
• 1/4 teaspoon (1 ml) whole black peppercorns
• 1/4 teaspoon (1 ml) fenugreek seeds
• 2 tablespoons (40 ml) raw sesame seeds
• 3 tablespoons (60 ml) dried coconut
• 2 teaspoons (10 ml) rasam powder
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) brown sugar
• 2 tablespoons (40 ml) peanut oil
• 2 tablespoons (40 ml) raw peanut halves
• 1 teaspoon (5 ml) black mustard seeds
• 8-10 small curry leaves
• 3 cups (750 ml) water
• 1 walnut-sized ball of seeded tamarind pulp
• 1/2 cup (125 ml) hot water
• 1/4 teaspoon (1 ml) cumin seeds
• 1/4 teaspoon (1 ml) whole black peppercorns
• 1/4 teaspoon (1 ml) fenugreek seeds
• 2 tablespoons (40 ml) raw sesame seeds
• 3 tablespoons (60 ml) dried coconut
• 2 teaspoons (10 ml) rasam powder
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) brown sugar
• 2 tablespoons (40 ml) peanut oil
• 2 tablespoons (40 ml) raw peanut halves
• 1 teaspoon (5 ml) black mustard seeds
• 8-10 small curry leaves
* * *
1. Wash, drain, and dry the rice.
2. Boil the 3 cups (750 ml) of unsalted water in a heavy 3-litre/quart non-stick saucepan. Add the rice. Stir until the water returns to a boil; then reduce the heat to a simmer, put on a tight-fitting lid, and leave undisturbed for 15 or 20 minutes or until the rice is dry and tender. Remove the rice from the heat and set aside, covered.
3. Meanwhile, combine the ball of seeded tamarind pulp with the 1/2 cup (125 ml) of hot water, squeeze until well mixed, and leave to soak.
4. Dry-roast the cumin seeds, black peppercorns, fenugreek, and sesame seeds in a small, heavy pan over moderately low heat. Stir constantly for about 3 minutes until the sesame seeds become aromatic and the spices darken a few shales. Remove the seeds and spices from the pan, allow them to cool, and then grind them in a small coffee grinder or blender until they are powdered. Combine them with the dried coconut, mix well, and place them in a small bowl.
5. Strain the tamarind pulp through a sieve. Squeeze and scrape the underside of the sieve, collecting the juice and discarding the pulp. Combine the tamarind juice, rasam powder, salt, and sugar and simmer the mixture over moderate heat in a small saucepan until slightly thickened (about 3-5 minutes). Remove from the heat.
6. Pour the ground spices, seeds, and coconut mixture into the tamarind syrup and mix well.
7. Pour the peanut oil into the small pan in which you roasted the spices. Place over moderate heat. When the oil is hot, add the peanuts and stir-fry them until they are golden brown (about 2 minutes). Remove them with a slotted spoon and drain them on paper towels. Continue heating the remaining oil and add the mustard seeds and curry leaves. When the seeds crackle, pour the contents of the pan into the tamarind syrup and mix well.
8. When the rice is fully cooked, add the peanuts and spicy tamarind syrup and serve immediately.
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