How to make Tamarind and Mustard Rice -

Highly flavourful rice – tamarind and mustard seeds make it special

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

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

Cuisine : Indian

Course : Rice

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For more recipes related to Tamarind and Mustard Rice checkout Vegetable Hyderabadi Biryani, Jeera Rice, Handi Biryani, Bisi Bele Huliyana . You can also find more Rice recipes like Vaangi Bhath Instant Veg Pulao with Onion Bhajia Methiwala Chawal Dry Fruit Pulao

Tamarind and Mustard Rice

Tamarind and Mustard 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 : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tamarind and Mustard Rice Recipe

  • Rice cooked 2 cups

  • Tamarind pulp 4 tablespoons

  • Mustard seeds 5 teaspoons

  • Split Bengal gram (chana dal) 1 tablespoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Dried red chillies 5

  • Oil 3 tablespoons

  • Asafoetida (hing) 1/4 teaspoon

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Curry leaves 10-12

  • Broken cashewnuts 2 tablespoons

  • Green chillies 3-4

  • Peanuts 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

Method

Step 1

Dry roast Bengal gram, 4 tsps mustard seeds and fenugreek seeds in a small non-stick pan till lightly browned. Cool.

Step 2

Roughly chop 3 dried red chillies.

Step 3

Put the chopped dried chillies into a mixer jar, add roasted ingredients and grind to a coarse powder.

Step 4

Heat oil in another non-stick pan, add asafoetida, black gram and remaining mustard seeds and sauté for half a minute. Add curry leaves and cashewnuts and sauté further till the cashewnuts turn lightly browned.

Step 5

Roughly chop remaining dried red chillies and add to the pan. Slit green chillies without cutting through and add along with peanuts, tamarind pulp, salt and turmeric powder mix well. Cook for 4-5 minutes.

Step 6

Add 2 tbsps of the ground powder to the pan and simmer for a minute. Store the remaining ground powder in an airtight container for future use.

Step 7

Put the rice into a large bowl. Add the tempering to the rice and mix well.

Step 8

Put the rice on a serving plate and serve immediately.

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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.