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Ingredients
Tamarind Paste and Cooked Rice
6
tablespoons
Gingelly (sesame) oil (can be substituted with vegetable oil)
0.5
teaspoons
Mustard seeds
1
Whole dried red chili (can be omitted if unavailable)
10
Curry leaves (optional)
3
tablespoons
Peanut halves
3
tablespoons
Quartered cashews
3
tablespoons
Tamarind pulp
1
teaspoon
Tahini paste (optional)
0.5
teaspoons
Turmeric powder or grated fresh turmeric
0.5
teaspoons
Asafoetida powder (available at Whole Foods Market and all Indian Stores)
1.5
teaspoons
Salt (add more after tasting cooked paste, if needed)
1
teaspoon
Powdered jaggery or sugar
1.5
cups
White rice (basmati or a variety that does not become sticky)
Spice Powder
1
teaspoon
Dry coriander (cilantro) seeds or cilantro powder
1
Dried red chili broken into thirds or chili flakes (1 tsp)
1
tablespoon
Peanut halves (without skin)