Exotic Indian Tangy Rice

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.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 349 calories; protein 8.2g; carbohydrates 59.5g; fat 8.6g; cholesterol 2.5mg; sodium 264.7mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .