Thalicha Sadham / Instant Tamarind Rice | Indian Rice Recipes

This is one of the simplest recipes for using up leftover rice. If you are ever wondering what to do with your leftover rice, don't fret. Mom used to make this rice whenever we have leftover rice and Dad loves this for breakfast. When we have rice leftover from dinner, she marinates it with turmeric and tamarind juice and prepares this for breakfast the next day. With a little planning, this Instant Tamarind Rice can be a great idea. 

Ingredients:
Serves - 2
Cooked Rice - 2 cups
Thick Tamarind Extract - 2 tbsp
Salt - 1/4 tsp or more as needed
Turmeric powder - 1/4 tsp
Pearl onions - 1/2 cup - about 15 - peeled and halved
Green Chilli - 1
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Chana dhal - 1 tsp

Method:
Make sure the rice is in room temperature. Mix the rice with tamarind paste, turmeric powder and salt. Set aside for about 1 hour to 8 hours, in room temperature. Heat oil in a pan and add the mustard seeds and chana dhal. When the mustard splutters add the slit green chilli and the pearl onions. Fry until the onions are almost cooked. Add a little salt and the marinated rice. Cook in medium flame stirring occasionally, until the raw smell of the tamarind disappears. Serve warm with some pappads.
Notes:
The turmeric and tamarind extract acts both as a marinade and preservative. So make sure all of the rice is covered completely with it.
Definitely use pearl onions since regular onions just won't give the taste.