Tamarind Rice is a famous indian rice variety. my mom used to prepare tamarind rice during the function times of aadi and pongal time. its been long since i prepared this recipe at home. when i was thinking of what to cook today, i wanted to cook this one and sharing the recipe below
Ingredients:
- Tamarind Water – 1 cup(200ml) (soak small lemon sized tamarind in a cup of water 20 mins before start)
- Jaggery Powder – 1 tbsp
- salt as required
to roast and grind:
- coriander seeds – 1 tsp
- urad dal – 1 tsp
- red chilis – 5-6
- methi seeds – 1/2 tsp
- curry leaves
to temper:
- mustard seeds – 1 tsp
- urad dal – 1 tsp
- peanuts – 1 tsp
- hing – 1/4 tsp
- turmeric powder – 1/8 tsp
- red chili – 2
- gingely oil as required
- curry leaves
Method:
- heat a heavy bottomed pan, dry roast coriander seeds, urad dal, methi seeds and curry leaves for 2-3 minutes
- take it out once the ingredients become golden brown. set it aside
- in the same pan, add a tsp of oil, roast the red chilis carefully for 1-2 minutes
- Once Cooled, Grind It In Mixie Into Fine Powder And Keep It “Ready To Use” In The Later Part Of The Process
- in a pan, add oil. once hot, add mustard seeds and allow to splutter
- add urad dal, channa dal, curry leaves, red chilis, peanuts and saute it.
- a pinch of turmeric powder is added for flavor along with hing or asoefotida. let it cook for 2-3 Minutes
- lower the flame and add the tamarind water in the pan carefully and allow it to boil till raw smell goes off.normally it will take 10-12 minutes
- once the water started to reduce forming a semi gravy, add salt and the grounded powder in it and mix well
- let everything cook together for 5-7 minutes
- tamarind paste is formed once the oil started to appear on top and cook till get the required consistency
- once the gravy become thick, add jaggery powder and turn off stove
- tamarind paste is prepared, mix with rice immediately or can be stored for 5-7 days
- take the required quantity of cooked rice ( i took 1 cup of rice) and allow it to cool
- add it in the paste and mix it slowly. add salt if needed
- add more rice based on spicy level of choice
- tamarind rice is ready to serve!!!
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