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Tamarind Rice Recipe

Tamarind Rice Recipe

Tamarind rice is a South Indian tangy rice dish infused with the flavor of tamarind pulp tempered with peanuts, channa and urad dals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Course
Cuisine Indian

Ingredients
  

  • 2 Cups Rice Freshly cooked or leftover

Tamarind Paste

  • 1 cup Tamarind
  • 8 Red chili
  • 6 Green chili Slit length wise
  • 2 tbsp Turmeric
  • Salt To taste (Refer notes)
  • 3 cups Water
  • Curry leaves Few sprigs

Tempering

  • 4 tbsp Oil
  • 5-6 Green chili Slit length wise
  • 4 Red chili
  • 1/3 cup Peanuts
  • 3 tbsp Mixed dals
  • 1 tbsp Mustard seeds
  • Curry leaves Few sprigs

Instructions
 

Tamarind Paste

  • Soak 1 cup of tamarind in 3 cups of hot water. Let it sit for 30 minutes.
  • Once it is cool, mash the tamarind and drain the pulp.
  • Place a heavy bottomed pan on stove. Add tamarind pulp along with 5-6 slit green chilis, 8 red chilis, few sprigs curry leaves, 2 tbsp turmeric and salt to taste.
  • Let it cook for 15-20 minutes on low to medium flame till the paste thickens.
  • Turn off the flame and let it cool down.

Tempering

  • Heat 4 tbsp oil in a separate pan. Add 1 tbsp mustard seeds and let them splutter.
  • Then, add 5-6 slit green chili, 4 red chili, 1/3 cuppeanuts, 3 tbsp mixed dals and few curry leaves and cook for 2-3 minutes tillthey crackle.
  • Add tempering to boiled tamarind paste and mix well (refer notes).

Tamarind Rice

  • Take 2 cups of freshly cooked or leftover rice in a bowl, add 2-3 tbsp of tempered tamarind paste.
  • Mix well and serve plain, with curd, papad or roasted curry leaves powder.

Notes

  1. Preparation of tamarind paste is a time consuming process, so prepare a large batch and store it in fridge.
  2. Boiled tamarind paste can be stored directly in the fridge. When preparing the rice, cook ingredients under tempering and add to required quantity of paste. Mix well with rice and serve. In this preparation method, peanuts and dals are more crunchy.
  3. Another option is to add tempering to the boiled tamarind paste and then store it in the fridge. When preparing tamarind rice, mix required quantity of tempered tamarind paste and serve. In this method, peanuts and dals are little soft yet crunchy.
  4. Serve plain, with curd, curry leaves powder, papad.
  5. It is great for quick breakfast or lunch if the tamarind paste is made beforehand.
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