Aug 16

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Tamarind Rice

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This is a special dish which is usually made in every South Indian home at the time of festivals or any ocassions. It can be enjoyed during any time of the day.
The recipe below is the way how my mother-in-law prepares.

Serves – 2
Preparation time – 10 mins
Cooking time – 20 mins

  • Rice – 1 cup
  • Tamarind – Big lemon size ball about 40 gms (soaked in 1 cup of hot water)

For Masala Powder

  • Chanadal – 2 Tbsp
  • Urid dal – 2 Tbsp
  • Coriander Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Red Chilli Whole – 4
  • Cinnamon – 1/2 inch stick
  • Cloves – 2
  • Peppercorns – 1/2 tsp


  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Red Chillies- 2
  • Curry Leaves – few
  • Hing – Pinch
  • Green Chillies (Slit) – 4
  • Jaggery – 2 tsp
  • Seesame Seed Powder – 2 Tbsp
  • Urid dal – 1 tsp
  • Chana dal – 1 tsp (I didn’t use this)
  • Peanuts – 3 Tbsp (I didn’t use them)
  • Oil – 3 Tbsp
  • Salt – to taste

Procedure :

1. Cook rice in a rice cooker such that every grain is seperate.
2. Soak the tamarind in a cup of hot boiling water and rest it for atleast 15 mins and extract the juice from the tamarind using another cup of water.
3. Run the extract through the sieve and remove the remaining pitt and fibreous content from the tamarind.
4. In a frying pan dry roast all the ingredients under the masala powder till nice aroma starts coming from the ingredients and let them cool down completly.
5. Make a fine powder out of the roasted ingredients and keep it covered.

Seasoning : 

1. In the same frying pan add oil, when it is hot, add mustard seeds, cumin seeds,red chillies, curry leaves, hing, chana dal, urid dal, peanuts and fry till they are golden brown.
2. Add in the tamarind juice, green chillies and cook for 5 min covered and add in the masala powder and seesame seeds powder, salt and cook for 3 to 4 min till the mixture starts boiling.
3. Cool down the mixture and mix it with the rice which is at the room temperature too.
4 Serve it with papad. Enjoy!!!

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