Seasoned Rice Water
Sanskrit
तण्डुलक्षालितं तोयं चिञ्चाम्लेन विमिश्रितम् । ईषत्तक्रेण संयुक्तं सितया सह योजितम् ॥ ७८ ॥ एलाचूर्णसमायुक्तमार्द्रकस्य रसेन च । धूपितं हिङ्गुना सम्यक् व्यञ्जनं परिकीर्तितम् ॥ ७९ ॥
English
Water in which rice has been washed, mixed with tamarind sour, joined with a little takra, combined with sugar, together with cardamom powder and with the juice of fresh ginger, and thoroughly fumigated with asafoetida: that is declared to be a vyañjana.
It is not entirely clear what this is supposed to be, but my best guess is as a thin sauce to be eaten over rice.
Ingredients
- 500 ml water from the second washing of rice
- 20 g tamarind concentrate
- 75 ml takra, buttermilk, or plain yoghurt
- 30 g sugar
- ¼ tsp ground cardamom
- 15 ml ginger juice
- ¼ tsp asafoetida
Method
- Dry-roast the asafoetida in a small pan over low heat for about 30 seconds, until fragrant, then tip it out of the pan.
- Whisk the tamarind, sugar, cardamom, ginger juice, and asafoetida into the rice water.
- Whisk in the takra last.
- Serve cool, spooned over rice.