Name: Spicy Tamarind Rice Recipe | Easy Tangy Tamarind Rice Recipe
Cuisine: Indian

Spicy Tamarind Rice Recipe | Easy Tangy Tamarind Rice Recipe

Nisha Madhulika |
4,970 times read

Tamarind Rice is a South Indian specialty, where rice is flavored with tamarind pulp to give it a spicy and piquant taste. Tamarind rice recipes have variants, but today we have shared this recipe to prepare it in a jiffy.

Let’s begin the preparation.

Ingredients for Tamarind Rice:

Cooked Rice - 2 Cup
Tamarind - 40 gms
Jaggery - 1 tbsp
Oil - 2 tbsp
Peanut - 1/3 Cup
Cashews - 7- 8
Split Chickpea - 1 tsp
Split Black Gram Lentils - 1 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/8 tsp
Green Chilli - 2
Red Chilli - 2
Curry Leaves - 15 - 20
Asafoetida - 1/2 Pinch
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Salt - a little less than 1/2 tsp

Tamarind Rice Recipe:

Take 40 grams of tamarind, break it into pieces, and put it in a cooking pot. Add 1 tbsp of jaggery and 1/2 cup of water to the cooking pot and bring the water to a boil.

After a boil, mash the tamarind with a spoon and cook it till it becomes soft. After 3 or 4 minutes, turn off the flame, and cover the tamarind mixture.

Once the tamarind mixture cools down, strain out the pulp. We got around 2 tbsp of tamarind pulp.

Heat 2 tbsp of oil in a Kadai. Add 1/3 cup of peanuts to Kadai and roast over medium flame till it becomes crispy. Add 7-8 cashews to the Kadai when peanuts are almost ready. Roast the cashews till pinkish.

Next, put 1 tsp of chana dal, 1 tsp of urad dal in the pan and roast them lightly. Add 1/2 tsp of mustard seeds, 1/8 tsp of fenugreek seeds, and roast till the mustard crackle.

Mustard seeds started crackling; add 2-green chilies with a little cut on them, 3-dried red chilies (cut into halves), 15-20 curry leaves, 1/2 pinch hing, extracted tamarind pulp, 1/4 cup of water, and mix well.

Now, add 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder (optional), 1/2 tsp of Kashmiri red chili (as per your taste), 3/4 tsp of salt, and cook the masala till the oil separates.