Tamarind Rice is a wonderful recipe from the southern part of India. Using raw lentils as a tempering make the dish an exotic aroma and flavor, and tamarind gives it a sour taste. You can skip the raw lentils if you don’t like to use it. Tamarind rice can make without it and with simplicity. hope you like this Tamarind Rice as you did like my previous recipe Mixed Vegetable Curry.
Ingredients For Tamarind Rice:-
200 Grams – Cooked Basmati Rice
One Tablespoon – Tamarind Pulp
Two Tablespoons – Coconut Oil
One Teaspoon – Mustard Seeds
Half Tablespoon – Black Lentil Seeds
One Tablespoon – Bengal Gram
Half Teaspoon – Fenugreek Seeds
Two Dried Red Chilies
Five – Curry Leaves
One – Onion(chopped)
One Tablespoon – Peanuts
Half Teaspoon – Turmeric Powder
One Teaspoon – Salt Or As Per Taste
Handful Of Chopped Fresh Coriander Leaves
Have your cooked rice ready and make up your tamarind water and keep it aside.
Heat the oil in a pan and add the mustard seeds as they begin to pop stir in the black lentils and bengal gram.
Let both the lentils begin to toast.
When they change the color add the fenugreek seeds, dried red chilies then stir in the curry leaves.
Add the chopped onions and cook until they become lovely gloden brown in color, now add the asafoetida and stir.
Add the peanuts to toast for a few minutes and sprinkle in the turmeric.
Pour in the tamarind. If using tamarind water leave it to cook until it has thickened or about five minutes.
Now add salt to taste and stir in the cooked rice to coat and heat through.
Remove from the heat and sprinkle in some fresh chopped coriander leaves.
Servr hot the tamarind rice and enjoy the dish.
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