Very Delicious Tamarind and Sesame Rice Imli Til Ke Chawal
Add a burst of tangy, nutty flavor to your mealtime with this delectable Tamarind and Sesame Rice, also known as Imli Til Ke Chawal. This quick and easy recipe transforms simple cooked rice into a vibrant dish infused with the rich flavors of tamarind pulp, aromatic sesame seeds, and an array of classic Indian spices like mustard seeds, curry leaves, and asafoetida. Sweetened with just a touch of jaggery and balanced with the crunch of roasted peanuts, it's a perfect harmony of sweet, sour, and savory. Toasted sesame seeds bring an earthy depth, while fresh coriander adds a refreshing finish. Ready in just 25 minutes, this dish is ideal as a stand-alone meal or a flavorful accompaniment to curries and stir-fried vegetables. Perfect for weekday lunches or festive gatherings, this recipe is a must-try for lovers of bold and authentic Indian flavors!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Cooked rice
- 3 tablespoons Tamarind pulp
- 2 tablespoons Sesame seeds
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 0.25 teaspoons Asafoetida (hing)
- 2 pieces Dried red chilies
- 8 leaves Curry leaves
- 2 pieces Green chilies, finely chopped
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Jaggery or brown sugar
- 1 teaspoon Salt
- 3 tablespoons Roasted peanuts
- 2 tablespoons Fresh coriander leaves, finely chopped
Instructions
Heat a dry skillet over medium heat and toast the sesame seeds until golden and aromatic, about 2-3 minutes. Remove from heat and grind them lightly using a mortar and pestle or a spice grinder. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
Add the asafoetida, dried red chilies, curry leaves, and chopped green chilies. Stir-fry for 1-2 minutes until fragrant.
Mix in the turmeric powder, tamarind pulp, and jaggery. Cook for 2-3 minutes until the mixture thickens slightly.
Add the cooked rice to the pan and gently mix it with the tamarind mixture, ensuring the rice is evenly coated.
Sprinkle the ground sesame seeds and salt over the rice. Mix well to combine.
Add the roasted peanuts and cook for another minute to blend the flavors.
Garnish with freshly chopped coriander leaves before serving.
Serve the tamarind and sesame rice warm, either as a main dish or alongside your favorite curries or vegetable dishes.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 248 mg | 5% | |
*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.
