Special Rice
RNR Tamarind Rice
Ingredients
- 500 g Cooked MadeBetter RNR rice
- 20 g Seedless tamarind pulp (Ordinary dried pulp, not concentrated bottled paste)
- 150 ml Warm drinking water for extraction
- 20 ml Cold-pressed oil
- 30 g Roasted peanuts (Optional)
- 2 g Mustard seeds
- 6 g Chana dal
- 4 g Urad dal
- 0.5 g Fenugreek seeds
- 1 g Dried red chilli (Broken)
- 2 g Curry leaves
- 0.5 g Turmeric
- 5 g Jaggery (Optional)
- 4 g Salt
Make it, step by step
- Soak tamarind in 150 ml warm water for 10 minutes. Squeeze and strain; discard fibres and seeds.
- Heat oil; crackle mustard and toast chana dal and urad dal until golden. Add fenugreek, red chilli and curry leaves for 20 seconds without darkening.
- Add tamarind extract, turmeric, salt and optional jaggery. Simmer uncovered for 8–10 minutes, stirring, until thick and without raw tamarind taste.
- Fold in 500 g cooked rice and optional peanuts. Cover and heat gently for 4 minutes until hot throughout.
- Rest off heat for 3 minutes and serve.
Useful tips
- Reduce the tamarind sauce before folding in rice so it coats the grains evenly rather than pooling in the bowl.
Cooking and storage
- For concentrated tamarind paste, follow its label dilution; do not substitute gram for gram. This recipe is not shelf-stable.
Allergens: Peanut if used.
