How to make Tamarind Rice -
Delicious rice prepared using tamarind pulp.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Tamrind Pulp, Rice (चावल)
Cuisine : Tamil Nadu
Course : Rice
You can also find more Rice recipes like Carrot Corn Fried Chilli Beans And Dill Rice Chicken Khichdi - SK Khazana Barley Risotto
Tamarind Rice Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Tamarind Rice Recipe
Tamrind Pulp 3 tablespoons
Rice soaked 1 1/2 cups
Oil 3 tablespoons
Whole dry red chillies broken 6
Mustard seeds 1 teaspoon
Split Bengal gram (chana dal) 2 tablespoons
Split black gram skinless (dhuli urad dal) 2 tablespoons
Turmeric powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 10-12
Peanuts roasted 1/4 cup
Ginger finely chopped 1 inch piece
Salt to taste
Sesame seeds (til) (optional) 3 tablespoons
Method
Step 1
Drain and cook in five to six cups of boiling water. Once the rice is cooked, drain off excess water and spread on a plate. Sprinkle a quarter tablespoon of oil and mix lightly.
Step 2
Heat two tablespoons of oil and add four dried red chillies, mustard seeds, chana dal and dhuli urad dal. Sauté for two to three minutes till dals become brown in colour.
Step 3
Add turmeric powder, asafoetida, curry leaves, roasted peanuts and ginger. Stir-fry for half a minute. Add tamarind pulp and salt and cook for two to three minutes.
Step 4
Dry roast sesame seeds with remaining two red chillies and grind coarsely. Add the sesame seed-red chilli mixture and tamarind mixture to the rice and mix well. Serve hot.
Nutrition Info
Calories : 1480 Kcal
Carbohydrates : 156.1 gm
Protein : 37.5 gm
Fat : 78.3 gm
Other : 16.1gm
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