Tamarind Rice Recipe by Jain Rasoi 364 days ago

Tamarind Rice
Added flavour of tamaind to the rice gives a deliciously exotic taste.

Preparation Method

  1. Boil the rice with the turmeric powder. Each grain of the cooked rice must be separate but soft. Strain and cool.
  2. Roast the fenugreek seeds and then grind it into a fine powder.
  3. Roast the sesame seeds on a low flame until golden and grind to a coarse powder.
    For the first tempering
  1. Heat 1 1/2 tablespoons oil in a pan. Add the grams, and as they turn golden, pop the mustard seeds. Lower the flame and add the other ingredients of the tempering.
  2. Add the tamarind pulp and simmer for 3-4 minutes. Add the asafoetida, fenugreek and sesame powders and simmer for a couple of minutes.
  3. Add the cooled rice and salt, mix well and switch off the flame.
  4. Heat the remaining oil in a ladle. Add the grams, as they golden brown, pop the mustard seeds. Add the peanuts and roast until light brown. Switch off the flame and add the green chillies, curry leaves and ghee.
  5. Garnish the tamarind rice with this tempering.


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Serves : 8-10
Ready In : 25 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 4 cups rice (uncooked)
  2. 2 cup tamarind pulp
  3. 1 teaspoon turmeric powder
  4. 1/2 roasted peanuts
  5. 7-8 sesame seeds
  6. 1 teaspoon fenugreek seeds
  7. 1/2 teaspoon asafoetida powder
  8. 2 tablespoon ghee
  9. 5 tablespoon oil
  10. salt to taste
  11. For the first tempering
  12. 2 tablespoons split black gram (husked)
  13. 2 tablespoons bengal gram
  14. 2 tablespoons mustard seeds
  15. 4-5 green chillies (slit)
  16. 18-20 curry leaves
  17. 10-12 red chillies (halved)
  18. For the second tempering
  19. 2 teaspoon bengal gram
  20. 1 teaspoon mustard seeds
  21. 2 teaspoon split black gram (husked)
  22. 4-6 green chillies (slit)
  23. 15-20 curry leaves

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  2. Mixed Khichdi


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