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Vangi Bhath (Spiced Rice With Green Peppers and Cashews)

Servings:
Serves 6 Servings
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Ingredients

  • 1 ball tamarind pulp
  • 1 1/4 cup basmati rice
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoon chana dal
  • 1/2 teaspoon brown mustard seeds
  • 1 cup raw unsalted cashews
  • 4 cup serrano chilis
  • 8 cup curry leaves
  • 1 gram green bell pepper
  • 1 cup frozen peas
  • 1 cup turmeric
  • 3 tablespoon vangi bhath powder
  • 1/2 tablespoon jaggery
  • 1/2 tablespoon salt

Preparation

Baking Directions:

Put tamarind into a medium bowl, add 1/2 cup warm water, and use your fingers to help dissolve some of it.

Let soak for 5 minutes, then use your fingers to dissolve more of the softened tamarind.

Strain juice through a sieve into a small bowl, pressing on any remaining pulp.

Set juice aside, discarding solids.

Put rice into a medium pot, add 2 cups water, and bring to a boil over high heat.

Reduce heat to low, cover, and cook until rice is tender, 15 minutes.

Remove pot from heat and let rest, undisturbed, for 10 minutes.

Heat oil in a medium pot over medium heat.

Add chickpeas and fry until lightly browned, 3 to 5 minutes.

Add mustard seeds and fry until they begin to pop.

Add nuts, chilis, and curry leaves and fry, stirring often, until nuts are golden, 6 to 8 minutes; transfer to a bowl.

Add peppers to pot and fry until tender, about 5 minutes.

Add peas and turmeric and cook until peppers are soft, 3 to 5 minutes.

Add vangi bhath powder, jaggery, and salt to taste; fry for 2 minutes.

Stir in nut mixture and rice, then tamarind juice, and cook until rice is hot.

Adjust seasonings.

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