Cooking Oils

Tamarind Rice with Virgin Cold-pressed Oil

  • Serves 3
  • 40 minutes
RNR tamarind rice with peanuts curry leaves and toasted dals

Ingredients

  • 600 g Freshly cooked rice — Rice-cooking time is additional.
  • 20 g Seedless tamarind pulp — Unconcentrated tamarind; remove fibres and seeds after soaking.
  • 200 ml Warm water
  • 25 ml MadeBetter White Sesame Cold-pressed Oil — Or groundnut cold-pressed oil.
  • 2 g Mustard seeds
  • 8 g Chana dal
  • 5 g Split urad dal
  • 25 g Roasted unsalted peanuts
  • 5 g Coriander seeds
  • 3 g Dried red chillies — Reduce for less heat.
  • 0.5 g Fenugreek seeds
  • 2 g Curry leaves
  • 1 g Turmeric powder
  • 5 g Jaggery — Optional.
  • 4 g Salt — Adjust for salted rice.

Make it, step by step

  1. Soak tamarind in warm water for 10 minutes. Squeeze and strain; discard fibres and seeds.
  2. Dry-roast coriander seeds, red chillies and fenugreek separately over low heat for 2–3 minutes total until fragrant. Cool and grind coarsely.
  3. Heat oil over medium heat. Add mustard, then chana dal and urad dal; cook until golden. Carefully add peanuts and dry curry leaves.
  4. Add tamarind extract, turmeric, salt and optional jaggery. Simmer uncovered for 8–12 minutes, stirring, until thick and the raw aroma fades.
  5. Add ground spices; cook for 1 minute. Fold in cooked rice in two batches.
  6. Cover off the heat for 5 minutes. Taste and serve warm at the same meal.
Useful tips
  • Roast the spices separately and stop when fragrant; smaller fenugreek seeds can darken before the other spices are ready.

Cooking and storage

  • Do not let the cold-pressed oil smoke.
  • Concentrated tamarind paste needs its label dilution; do not substitute gram for gram.

Allergens: Sesame, mustard and peanut (groundnut).

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