Khatta Meetha Rice Recipe

South Indian Sweet and Sour Rice Submitted by Sujatha Natranjan

Anecdote

One rainy day, we returned to India from USA. The long journey left us all tired and starved. I had to put together something in a hurry, resulting in this simple recipe. My family really enjoys this dish, so I thought to share with you all.

Ingredients

1. Tamarind:A big lemon-size

2. Water:2 tablespoons

3. Salt:1 teaspoon

4. Dhaniya:3 teaspoon

5. Benagal gram dhal:2 teaspoon

5. Urad dal(broken):2 teaspoon

6. Methi seeds:1/2 teaspoon

7. Pepper:1 teaspoon

8. Red chillies:4

9. Mustard:1/2 teaspoon

10. White or black til:1 teaspoon

11. Til oil or any refined oil:4 tablespoon

Spluttering

1. Mustard:1 teaspoon

2. Bengal gram dhal:1 teaspoon

3. Urad dhal(broken):1 teaspoon

4. Red chillies:4

5. Asaefotida powder:1/2 teaspoon

6. Turmeric powder:1 teaspoon

7. Cashew nuts or ground nuts:a handful

8. Curry leaves:a handful

Plain rice: 1 and 1/2 cup
Sugar:4 teaspoon

Method

STEP 1: Grind the tamarind with water and salt till smooth.
STEP 2: Dry roast bengal gram dhal, urad dhal, dhaniya, pepper, red chillies, mustard, methi seeds, til. Grind them all coarsely. Heat oil in a large pan or kadahi. Splutter all the given ingerdients in the hot oil and when the nuts are golden brown, simmer the gas and add the tomarind paste to the oil and saute for a minute or two. Switch off the flame.
STEP 3: Cook rice adding double the quantity, ie. adding 3 cups of water in pressure cooker or rice cooker.
STEP 4: Add the cooked rice to the kadahi or pan of khatta paste and also add the dry roasted ground powder and mix smoothly adding the sugar. Garma Garam khatta-meetha rice is now ready to serve.