Yellow Tamarind Rice

Yellow tamarind rice is something which I grew up eating more often than not since school days from India. If you have left over rice and the following ingredients, this the quick preperation which is very tangy, spicy and nutty. It is also very healthy since it contains turmeric which contains lot of anti-septic properties. In fact this is considered staple food of Andhra Pradesh, a state in South India.

Cooking
Ingredients:

1. 1 Four inch tamarind - shelled
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed
10. ½ lb Shelled peanuts

Preparation:
Step 1:

1. Cook the rice till al dente and spread it on a plate or a container to cool it. Left over rice is best for this dish.
2. Roast peanuts on low medium heat till they are release oils and get a shiny sheen on them. This takes about 5 - 7 minutes.
3. In a small container add a cup of water and washed shelled tamarind. Heat it in microwave for about 4 - 6 minutes so that the tamarind pulp dissolves into the water. Let it sit aside for couple of minutes after which squeeze the tamarind pulp out into the water. If tamarind is not available substitute with ½ cup Worcestershire sauce.
4. In a big pan heat oil to medium or 375 and add mustard seeds.
5. When the seeds start to sputter add cumin seeds, curry leaves, green chilies and peanuts. When adding curry leaves be sure to cover with lid.
6. Stir for few minutes and then add the tamarind juice (or Worcestershire sauce). You may discard the strings, seeds and skin.
7. Cook till the liquid reduces by 1/3rd and then add the cold rice.
8. Add turmeric, salt and stir intermittently for next 5 minutes.
9. Turn off heat and wait for few minutes and then serve with chutney (optional).