tamarind rice

Tamarind Rice Recipe| How to make Tamarind Rice

What is Tamarind Rice?

Rice with the tangy flavor of tamarind well combined with the flavor of other spices, everything well-balanced with a hint of jaggery is Tamarind rice. It is a great recipe to use left-over rice.

Let’s talk about the ingredients for Tamarind Rice recipe

Cooked rice: This recipe for Tamarind Rice uses cooked rice. Make sure the rice used is not over-cooked unless you like mushy tamarind rice.

Spice mix: A spice mix comprising of coriander seeds, chana dal, urad dal, fenugreek leaves, and red chilies is used. It gives such a distinct and wonderful flavor to the South Indian cooked rice recipes, such that I make it in bulk and stock it. This will be evident from the pictures of the recipe steps.

Tamarind and Jaggery: Certainly tamarind gives the main flavor to the dish. Little jaggery evens out the tanginess and makes tamarind perfectly balanced.

Other recipes using cooked rice

Rice is a staple thing in Indian households. And leftover rice is such a common thing in the refrigerator and therefore recipes using leftover rice is common on the blog. For example tomato rice, lemon rice, masala rice, curd rice.

How to serve Tamarind Rice?

Tamarind rice can be served for a light lunch or dinner with coriander raita.

How to make Tamarind Rice?

1. This recipe serves 2-3 persons, depending on their love for rice. (I can, for instance, eat the whole preparation all by myself.)

tamarind rice

2. Prepare the spice powder. For that dry roast 2 tsp coriander seeds, 2 tsp chana dal, 1 tsp urad dal, 1 dry red chili and ¼ tsp fenugreek seeds (dana methi).

tamarind rice

3. Cook on low flame till aromatic. Let it cool down. Thereafter powder it.

tamarind rice

4. Heat 1 tbsp of oil. Add the mustard seeds. Let them splutter. Add a sprig of curry leaves and dry red chili. Cook for 30 seconds. Add a handful of peanuts (moongfali). Cook till peanuts are crisp. Add in 2 tsp chana dal and 1 tsp urad dal, cook till urad dal turns golden. Next goes in ½ tsp sesame seeds (til) and cook for 3 seconds.

tamarind rice

5. Now comes 1 cup of cooked rice. Add in salt to taste if required.

Tips:Prefer refrigerated rice to avoid breaking of rice.

tamarind rice

6. Pep it up with 2 tbsp tamarind (imli) pulp.

tamarind rice

7. Balance it with 1 tsp grated jaggery (gur).

tamarind rice

8. Add in ¼ tsp turmeric powder. Mix everything with a light hand and cook for 5-7 minutes on a low flame.

Tips:It is better to add turmeric in the tempering itself. You can even skip it.

tamarind rice

9. Serve hot or at room temperature. Bon appétit!

tamarind rice

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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