Tamarind Rice
A tangy, savory South Indian-style rice dish with carrots, onions, and curry leaves. This everyday version is quick to make and full of flavor.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
Ingredients
- 3 cups cooked rice
- 2 tbsp tamarind paste
- 1 medium, sliced onion
- 1 medium, diced carrot
- 10 leaves curry leaves
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp salt
Instructions
- 1
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp mustard seeds and 10 curry leaves; cook until seeds pop, about 1 minute.
- 2
Add 1 sliced onion and 1 diced carrot. Cook, stirring, until onion is soft and golden, about 8 minutes.
- 3
Stir in 2 tbsp tamarind paste and 1 tsp salt. Cook for 2 minutes until fragrant and slightly thickened.
- 4
Add 3 cups cooked rice. Gently fold everything together until rice is evenly coated and heated through, about 5 minutes.
- 5
Taste and adjust salt if needed. Serve hot, garnished with extra curry leaves if desired.
Tools you’ll need
- large skillet
- wooden spoon
- measuring spoons
- knife
- cutting board
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