Tamarind Rice

Method

Dilute the tamarind paste with water to create a smooth, pourable consistency. Heat the oil in a large pan and add the mustard seeds, allowing them to pop and crackle. Add the urad dal, dried chillies, and peanuts, frying until golden and fragrant, then stir in the curry leaves and onion, cooking until softened. Pour in the diluted tamarind paste, sprinkle in the turmeric powder, and salt to taste, stirring well to combine. Add the cooked rice in portions, gently breaking up any clumps and folding it through the tamarind mixture until all grains are evenly coated. Continue cooking over medium heat for 3-4 minutes, stirring occasionally, until the rice is heated through and the flavours are well integrated. Serve hot as an accompaniment to curries or as a light lunch.