“Whip up tangy, temple-style Tamarind Rice in minutes with MTR powder – all the flavor, none of the fuss!”
Ingredients
- Cooked rice – 2 cups (preferably cooled, grainy rice)
- Tamarind rice powder (MTR Puliyodarai Mix) – 2 to 3 tbsp (adjust to taste)
- Oil – 2 tbsp (sesame oil recommended for authentic flavor)
- Curry leaves – 1 sprig
- Mustard seeds – ½ tsp
- Dry red chili – 1 (optional)
- Roasted peanuts or cashews – 2 tbsp
- Salt – as needed (the mix has some salt, taste and adjust)
Instructions
- Cook the rice: Prepare rice so that grains stay separate. Spread it on a plate to cool slightly.
- Seasoning: Heat oil in a pan. Add mustard seeds, let them splutter. Toss in curry leaves, dry red chili, and peanuts/cashews. Roast until golden.
- Mixing: Add the cooked rice to the pan. Sprinkle MTR tamarind rice powder. Gently combine until every grain is coated with the tangy masala.
- Adjust & Serve: Taste and add a pinch of salt if required. Switch off and let it rest for 5 minutes for flavors to settle.
Serving Suggestions
- Serve warm with papad, curd, or pickle on the side.
- Ideal for lunchboxes or as a quick weeknight dinner.