Food & Drink Magazine

Tamarind Rice

By Swati Paathak @spicyvegrecipes

Tamarind Rice,Tamarind ,Rice, Veg Recipes From My Kitchen,Breakfast, Snacks, South Indian

Tamarind Rice


For Tamarind Rice:
  • 2 cup cooked/Boiled rice
  • 1 tablespoon oil
  • 1/2 tablespoon mustard seeds
  • 1/4 cup peanuts
  • 1/2 teaspoon chana dal (split Bengal gram)
  • 1/2 teaspoon urad dal (split black lentils)
  • Some curry leaves (kadi patta)
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/2 cup tamarind (imli) pulp or to taste
  • Salt to taste
  • Pinch of asafoetida (hing)
  For Masala:
  1. 1/4 teaspoon fenugreek seeds (Methi)
  2. 1 teaspoon chana dal (split Bengal gram)
  3. 1 teaspoon urad dal (split black lentils)
  4. 1 teaspoon coriander (dhania) seeds
  5. 2-3 whole dry Kashmiri red chillies, broken into pieces
  6. 1-2 teaspoon sesame seeds (til)


For the Masala Mixture:
  • Heat a heavy bottom  pan and add all the ingredients and dry roast on a slow flame for 5 minutes or till they turn golden brown in colour, while stirring continuously. Keep aside.
  • When cool, blend in a mixer to a fine powder. Keep aside.
  For Tamarind Rice:
  1. Heat the oil in a broad pan, add the peanuts and sauté on a slow flame for few minutes or till they turn light pink in color while stirring continuously.
  2. Add the chana dal, urad dal, curry leaves, asafoetida and turmeric powder, mix well and sauté on a medium flame for a minute, while stirring continuously.
  3. Add the tamarind pulp, mix well and cook on a medium flame till the mixture thickens.
  4. Add the prepared masala, rice and salt and mix well.
  5. Serve hot.

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