Description
Recipe from all recipes
Ingredients
- Water
- Long Grain Rice
- Salt
- Vegetable Oil
- Cashews
- Dried Hot Chili Peppers
- Mustard Seeds
- Cumin Seed
- Curry Leaves
- Ground Turmeric
- Fresh Lime Juice
- Tamarind Paste
- Plain Yogurt
Instructions
- Measure the water into a large saucepan and bring to a boil
- Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed
- Heat 1 / 2 tablespoon of oil in a small skillet set over medium heat
- Add the cashews and toast until fragrant, about 5 minutes
- Remove from the heat and set aside
- Heat the remaining oil in the same skillet over medium heat
- Add the chile peppers, mustard seeds and cumin seeds
- Once the seeds start to pop, add the curry leaves and half of the nuts
- Cook and stir until fragrant, about 3 minutes
- Remove from the heat
- When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet
- Garnish with the remaining nuts and serve with plain yogurt on the side