Tamarind Rice( South Indian Recipes )

by Tarla Dalal

Added to 10 cookbooks
This recipe has been viewed 2455 times

This rice preparation is well-known all over south india, although there are likely to be mild variations in the way it is performed in various regions. Since most ingredients used in this recipe are dried or pre-processed spices, it remains good for a long time and is ideal to pack and take along when travelling.

Add your private note

Preparation Time: 30 mins
Cooking Time: 15 mins
Makes 4 servings
Show me for servings

Ingredients

For The Masala (makes Approx. 1/3 Cup)
1 1/2 tsp chana dal (split Bengal gram)
1 1/2 tsp urad dal (split black lentils)
1 1/2 tsp coriander (dhania) seeds
3 to 4 whole dry Kashmiri red chillies , broken into pieces
2 tsp sesame seeds (til)

Other Ingredients
1 tbsp coconut oil or any other refined oil
1/2 cup peanuts
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup tamarind (imli) pulp
2 1/2 cups cooked rice (chawal)
salt to taste

Method
For the masala

Heat a small pan, add all the ingredients and dry roast on a slow flame for 5 minutes or till they turn golden brown in colour, while stirring continuously. Keep aside.
When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

Heat the oil in a kadhai, add the peanuts and sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.
Add the chana dal, urad dal, curry leaves, asafoetida and turmeric powder, mix well and sauté on a medium flame for a minute, while stirring continuously.
Add the tamarind pulp, mix well and cook on a medium flame for 2 minutes or till the mixture thickens.
Add the prepared masala, rice and salt and toss gently. Serve hot.

RECIPE SOURCE : South Indian Recipes