South India is well known for its delicious rice dishes. Lime rice and tamarind rice are two of my personal favorites. Lime rice is tangy, refreshing and light while tamarind rice is spicy and bolder in flavor. It’s the perfect way to use leftover rice.


LIME RICE:

Serves 4

Ingredients:

2 cups of pre-cooked Basmati rice
4-6 small green Thai chilies cut lengthwise in half
¼ cup urad daal (split black lentils or black gram)
¼ cup chana daal (split Bengal gram, pre-soaked in water for at least 30 minutes and drained well)
¼ cup roasted unsalted cashew nuts
¼ cup roasted unsalted peanuts
1 tsp of turmeric
1 tsp of black mustard seeds
1 tsp cumin seeds
6-8 fresh curry leaves
3-4 dried red chilies
pinch of asafetida (hing)
juice of 2 limes (or you can use lemons and make Lemon Rice)
salt to taste
oil (vegetable or canola)
freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 2 tbsp of oil. When the oil is hot, carefully add the black mustard seeds. When the splattering stops, add the cumin seeds, dried red chilies, asafetida, curry leaves, fresh green chilies, urad daal and chana daal. Stir-fry for 3-4 minutes until slightly browned. Add the salt and turmeric. Add the cooked rice and mix well to combine all of the ingredients. Add the lime juice, stir, reduce the heat, cover and cook for 5 minutes. Add the cashews and peanuts. Garnish with cilantro leaves and serve immediately.

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TAMARIND RICE

Serve 4

Ingredients:

2 cups of pre-cooked Basmati rice
3 tbsps tamarind concentrate (available in any Indian grocery store)
¼ cup urad daal (split black lentils or black gram)
¼ cup chana daal (split Bengal gram, pre-soaked in water for at least 30 minutes and drained well)
¼ cup roasted unsalted peanuts
1 tsp of black mustard seeds
6-8 fresh curry leaves
3-4 dried red chilies
½ tsp of turmeric
pinch of asafetida (hing)
salt to taste
water as need
oil (vegetable or canola)
½ cup of freshly grated coconut (you can use frozen grated coconut), optional
freshly chopped cilantro for garnish

METHOD:

In a large wok on medium high heat, add 2 tbsp of oil. When the oil is hot, carefully add the black mustard seeds. When the splattering stops, add the dried red chilies, curry leaves, asafetida, urad daal and chana daal. Stir-fry for 3-4 minutes until slightly browned. Add the salt and turmeric. Add the cooked rice and mix well to combine all of the ingredients. Dissolve the tamarind concentrate in ½ cup of water and add this to the rice. Stir to combine, reduce the heat, cover and cook for 5-6 minutes. Add the peanuts and the freshly grated coconut. If you are using frozen grated coconut, add it with the tamarind concentrate and let it cook through. Garnish with the freshly chopped cilantro leaves and serve immediately.