How to make Mixed Vegetable Tamarind Rice -

Mixed vegetables make this popular South Indian tamarind rice healthy as well as tasty.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice (चावल), Tamarind pulp (इमली का पल्प )

Cuisine : TamilNadu

Course : Rice

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For more recipes related to Mixed Vegetable Tamarind Rice checkout Vegetable Hyderabadi Biryani, Jeera Rice, Handi Biryani, Bisi Bele Huliyana . You can also find more Rice recipes like Chinese Chicken Sausage Rice Reewa Pulao Assorted Vegetable Rice Satvik Khichdi

Mixed Vegetable Tamarind Rice

Mixed Vegetable Tamarind Rice Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Mixed Vegetable Tamarind Rice Recipe

  • Rice soaked 1 1/4 cups

  • Tamarind pulp 3 tablespoons

  • Green peas shelled and boiled 1/4 cup

  • French beans boiled 1/2 inch diamond 10-12

  • Carrots bolied 1/2 inch cubes 2 small

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Split Bengal gram (chana dal) 2 tablespoons

  • Whole dry red chillies 4

  • Curry leaves 10-12

  • Roasted peanuts 1/4 cup

  • Turmeric powder 1/2 teaspoon

  • Cauliflower boiled cut into small florets 1/4 medium

  • Ginger chopped 1 inch piece

  • Sesame seeds (til) 2 tablespoons

Method

Step 1

Boil four cups of water in a deep pan. Add soaked rice, salt and cook till the rice is just done. Drain excess water and set rice aside. Heat two tablespoons oil and add asafoetida, mustard seeds, dhuli urad dal and chana dal. When the seeds crackle, add two whole red chillies, curry leaves, peanuts and sauté for a minute.

Step 2

Add boiled carrots, cauliflower, peas and French beans. Toss and sauté for two minutes. Add turmeric powder, tamarind pulp and mix. Add chopped ginger and sauté for a minute.

Step 3

Dry roast sesame seeds. Cool and crush coarsely with two whole red chillies. Add cooked rice to the vegetables. Sprinkle the dry masala on top and mix gently. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.