As the name suggests, this rice is sour in taste made tangy with the lemon juice, tamarind and plain yogurt. The perfect accompaniment to the tandoori salmon or grilled chicken and other curries for the fast weeknight meals. Smart Recipes, Indian Recipes, Dairy,Grains Recipes, Recipes Dairy,Grains Indian Tangy Rice Tangy Rice Recipe | PT40M Serves 6 Ingredients: 2 Cups Long Grain Rice 0.5 Teaspoon Salt 2 Tablespoons Vegetable Oil 0.25 Cup Cashews 7 Small Dried Chile Peppers 1 Teaspoon Mustard Seeds 1 Teaspoon Cumin Seeds 10 Fresh Curry Leaves 1 Teaspoon Ground Turmeric 0.25 Cup Fresh Lime Juice 2 Tablespoons Tamarind Paste 1 Cup Plain Yogurt In a pan, add 4 cups of water and bring to a boil. Add rice and salt and stir to combine. Reduce heat to low and simmer, covered for about 20 minutes or until all water is absorbed. In a small skillet, heat 1/2 tablespoon of oil over medium heat and toast cashews for about 5 minutes. Remove from the heat and keep aside. In the same skillet, heat remaining oil over medium heat and sauté chile peppers, cumin seeds and mustard seeds until seeds start to pop. Add curry leaves and half of the cashews and sauté for about 3 minutes. Remove from heat and keep aside. Transfer rice to a serving bowl and immediately, stir in lime juice, tamarind paste and turmeric. Add chilies mixture from skillet with oil into the bowl of rice and stir to combine. Serve with the garnishing of remaining cashews alongside yogurt.

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