Tamarind Rice


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A traditional and tangy rice recipe tamarind rice is a South Indian favorite and is prepared by cooking the rice in tamarind water along with onion and whole spices. The tempering of mustard seeds and curry leaves add to the flavour of this delicious chawal recipe, tamarind rice.

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3 cups rice cooked with 1 tbspn butter or ghee or oil
1/2 cup thick tamarind (imli) pulp
1/2 cup vegetable oil
1/4 tsp asafoetida (hing)
1 tsp levelled turmeric powder (haldi)
salt to taste
2 tsp grated ginger (adrak)
6 to 8 green chillies, slit in two
3 to 4 whole dry kashmiri red chillies
a few curry leaves (kadi patta)
3 tbsp chana dal (split Bengal gram)
5 tbsp broken cashewnuts (kaju) (optional)


  1. Heat the 1/2 cup veg. oil
  2. When hot add the channa dhal, dry chillies, curry leaves, green chillies, asafetida pwd or a small pc. of solid asafetida,
  3. Fry until the dhal is golden brown,
  4. Add the salt, turmeric pwd, grated ginger, broken cashewnuts & fry for a few mins on low flame (don''t let the turmeric & chillie pwd burn);
  5. Boil for 15/20 mins till the quantity reduces to 1/2 & thick.
  6. Put the cooked rice in a dish,
  7. Add required quantity of the tamarind mixture( pulliyodaorai mix) to the rice & stir well.
  8. Keep covered until ready to serve.
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This recipe was contributed by pearlie on 28 Feb 2004

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