August 11, 2010
Written By Srivandya
Hey, I’m back! Since my posting has been rare for the last few weeks, I figure I should share the reason why – we had guests from India and my laptop conked. Yeah, these are my excuses, but I’ve really missed blogging. A. has promised me to get a new one this weekend. Meanwhile, I’m using his whenever it’s free. He is little irritated to see all food photos saved on his laptop and picasa getting installed. Can’t wait get my own.
As I mentioned we had guests from India, I had cooked lots of good food and for the whole week we didn’t eat any leftovers. It’s considered as disrespect to feed your guests leftovers.
I even made various rice varieties, which I usually avoid otherwise.
So here is the rice based dish with tamarind. It’s not the usual south Indian tamarind rice but has all the elements - spicy, tangy and sweet that you find in typical south Indian tamarind rice.
Basmati rice 1 cup
Garlic cloves 3-4
Tamarind pulp 2 tablespoons
Caramel Sugar 1 teaspoon
Chilli flakes 3 teaspoons
Sesame oil 2 tablespoons
Salt for taste
Veggies – shredded cabbage, capsicum, and onions
Cook rice seperately with few drops of oil and allow it cool.
Heat oil in a pan and add onions and garlic. Sauté them till golden brown.
Stir in some cabbage and capsicum.
Add caramel sugar, red chili flakes and salt.
Add tamarind pulp.
Keep stirring constantly till all the veggies get coated with tamarind pulp.
Add rice and cashews to the veggie mixture and mix well. Serve it hot.
I didn't have curry leafs at home. Don't know where to find them. Planning to buy a small curry leaf plant. And i'm soon going to have a blender that is coming from India.
Labels: Rice ·