How to make Tamarind Rice -

Delicious rice prepared using tamarind pulp.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Tamrind Pulp, Rice (चावल)

Cuisine : Tamil Nadu

Course : Rice

Tamarind Rice

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


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.

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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 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.