6 Tips To Ace South Indian Tamarind Rice Recipe

The best description of South Indian tamarind rice is a ‘soulful dish’ that not only offers comfort but satisfies hunger. It is one of those one-pot dishes that you can whip up in a jiffy after a busy day, and it will make you feel like everything is fine even when the world around you seems to be crumbling (it might be a little exaggeration but ask a foodie and they will tell you how a good meal can instantly uplift your mood). 

Calling this dish flavourful is an understatement as it boasts sourness from tamarind, a hint of sweetness from jaggery, fiery notes from a handful of spices, and earthy aroma from hing and curry leaves. To make this delight at home, you need to have a few kitchen tips on your fingers. Scroll and note.

Add Flavour Enhancers

It goes without saying that flavour enhancers are crucial to preparing any dish. In this scenario, you have to use a small amount of asafoetida, sesame oil, and jaggery to balance and complement the sourness in tamarind rice. Oil will infuse the recipe with a nutty taste and aroma, while hing makes it good for digestion. Even if your stomach is a little upset, your taste buds can have some fun.

Also Read: South Indian Vs North Indian Chicken Curries: How Preparations Across Country Differ

Use High-Quality Tamarind

The hero ingredients in this dish are tamarind and rice. Using quality imli is crucial to the recipe for flavour. Soak it in warm water for at least 10-15 minutes to extract the pulp without hassle, and make sure not to add too much. Despite it being the star of the show, you should not go overboard else you won’t be able to balance the sourness with jaggery and spices.

Pick the Right Rice Grain

To cook tamarind rice, you need short grains like ponni or sona masuri. They are considered the best options to achieve the desired texture. Another thing to note whenever you have savoured the recipe is that rice grains are always separated. It is because of the variety used to prepare the regional delight. You must cook the rice and cool it before tossing it with tamarind sauce. If you cook grains with the sauce, the result will not be as enticing as you expected.

Add Spices

No Indian dish can be prepared without spices, even if it means sprinkling a couple of powders over ingredients for colour and a hint of spiciness. The best way to improve the notes of tamarind rice is to use dry roasted condiments like coriander seeds, red chillies, and fenugreek seeds. Grind them into a smooth powder and sprinkle over the sauce.

Don’t Forget Tempering

Many of the regional Indian delicacies are incomplete without tempering, and truth be told, it amplifies the notes by leaps and bounds. Most of the South Indian dishes are tempered with mustard seeds, chana dal, curry leaves, red chillies, and peanuts roasted in coconut oil. It adds a crunch, infuses the dish with an earthy aroma, and makes it lip-smacking.

Cooking Sauce And Rice

For the final stage, you have to cook leftover (or cooked) rice with tamarind sauce. After pouring the rice, don’t start tossing immediately. Cover the pan for a minute and use a fork initially to stir the ingredients and coat grains with a tangy sauce. Add tempering later and let the dish rest for 30 minutes before serving so that the flavours mellow down.