Tamarind Rice
Experience the authentic flavors of South India with this tangy and aromatic Tamarind Rice recipe, a perfect balance of bold spices and nutty textures. Made with fluffy, cooked rice and infused with the rich taste of tamarind pulp, this dish is elevated by the crunch of roasted peanuts, cashews, and lentils, along with the fragrant kick of curry leaves, dried red chilies, and asafoetida. A touch of jaggery adds a subtle sweetness, perfectly complementing the tart tamarind. Cooked in sesame oil for an earthy depth, this vibrant one-pot recipe is ideal for picnics, lunch boxes, or an easy dinner, and pairs beautifully with papad and chilled yogurt. Ready in under 40 minutes, Tamarind Rice is a classic favorite for anyone craving a traditional, flavorful Indian meal. Perfect for vegetarians and packed with bold flavors!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Rice
- 1 tablespoon Tamarind pulp
- 2 cups Water
- 2 tablespoons Sesame oil
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Chana dal
- 1 teaspoon Urad dal
- 2 Dried red chilies
- 8 Cashew nuts
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Salt
- 10 leaves Curry leaves
- 1 sliced Green chillies
- 2 tablespoons Peanuts
- 1 teaspoon Jaggery
Instructions
Rinse the rice thoroughly and cook it with 2 cups of water in a rice cooker or pot until fluffy. Allow it to cool and separate the grains using a fork.
In a small bowl, dissolve the tamarind pulp in 1/4 cup of warm water and set aside.
Heat sesame oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add chana dal, urad dal, peanuts, and cashew nuts to the pan. Fry until they turn golden brown.
Stir in the dried red chilies, green chillies, curry leaves, and sauté for another 30 seconds.
Add the tamarind mixture to the pan along with turmeric powder, asafoetida, jaggery, and salt. Cook for 5-6 minutes until the raw smell of tamarind disappears.
Add the cooled rice to the tamarind mixture and mix well to ensure the spices coat the rice thoroughly.
Cook for another 2-3 minutes on low heat, stirring occasionally. Check the seasoning and adjust salt if necessary.
Serve hot with papad and yogurt on the side.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
