Southern Indian Tamarind Rice Balls with Spiced Peanuts
Delight in the tanginess of tamarind perfectly balanced with spicy peanuts, a unique twist on traditional rice dishes from Southern India.
Preparation
Get these tasks done before you start cooking.
Preparing the Tamarind Base
- 1
Heat Oil and Mustard Seeds
In a pan, heat sesame oil and add mustard seeds. Once they start to splutter, add turmeric powder.
- 2
Cook Tamarind Paste & Jaggery
Stir in the tamarind paste and jaggery, cooking for about 5 minutes until well-blended.
Tip: Use fresh tamarind paste for a more authentic taste.
- 3
Season and Cool
Add salt and mix thoroughly, then set aside to cool slightly.
Tip: Ensure the tamarind mixture is not too hot before incorporating with rice to avoid clumping.
Spicing the Peanuts
- 1
Roast Peanuts
In a separate pan, heat ghee and add peanuts. Roast them until golden brown.
- 2
Spice Peanuts
Sprinkle red chili powder, asafoetida, and salt, and mix quickly to coat the peanuts evenly.
- 3
Cool Peanuts
Remove from heat and set aside to cool.
How to Make Southern Indian Tamarind Rice Balls with Spiced Peanuts
Total time: 2 h · Yields 4 servings
- 1
Incorporate Rice
Mix the tamarind base with the cooked rice gently until rice is evenly coated.
- 2
Form Rice Balls
With damp hands, shape the rice into medium-sized balls.
- 3
Add Spiced Peanuts
Gently press 3-4 spiced peanuts into each rice ball for flavor and crunch.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the tamarind rice balls the morning of serving; just add garnish and peanuts fresh before serving.
What can I substitute for jaggery?
You can use brown sugar or coconut sugar as a substitute for jaggery.
How should I reheat the rice balls?
Reheat gently in a microwave or steam them for a few minutes to maintain moisture.
Are there any dietary tweaks for vegans?
Ensure to use plant-based oil like coconut oil instead of ghee for roasting the peanuts.
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