Tamarind Rice
A traditional Tamil Nadu vegetarian semi dry dish. Tangy temple prasadam rice coated in a rich tamarind-spice paste.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- Jaggery — 20 g (ground)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- Tamarind — 40 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- sesame seeds — 10 g (whole)
- rice — 250 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
- Peanuts — 30 g (whole)
- Chana Dal — 15 g (whole)
Method
- Wash the rice well and cook it until soft with separate grains, then spread it on a plate to cool slightly.
- Soak the tamarind in warm water, then squeeze out a thick pulp, discarding the fibres.
- Heat coconut oil in a pan and add the chana dal and peanuts, roasting until they turn golden and crunchy.
- Add the tamarind pulp to the pan along with turmeric powder, red chilli powder, coriander powder and salt, and simmer on low flame until the raw smell of tamarind goes and the mixture thickens into a paste.
- Add the jaggery and mix well, letting it dissolve into the tamarind mixture to balance the tang.
- Dry roast the sesame seeds separately and add them to the tamarind paste, mixing well.
- Add the cooked rice to the tamarind mixture and mix gently, folding well so every grain gets coated evenly without breaking the rice.
- Turn off the flame, garnish with chopped coriander leaves, and serve at room temperature.
Common questions
- How many calories in one plate of Tamarind Rice?
- 328 kcal per plate.
- How much cooking time?
- 43 min — 20 min prep, 23 min cooking.