Tamarind Rice Recipe

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Rice – 1 cup, cooked and set aside to cool
Fenugreek Seeds – 1 tsp
Tamarind Paste – 3 tsp
Turmeric Powder – 1/2 tsp
Salt – 1 tsp
Jaggery – 1 tsp, powdered
Peanuts – 1/4 cup, unsalted and roasted

For Tempering:
Oil – 2 tblsp
Red Chillies – 5, dried
Asafoetida Powder – 1/4 tsp
Black Mustard Seeds – 1 1/2 tsp
Urad Dal – 1 1/2 tsp
Chana Dal – 1 tsp

1. Roast the fenugreek seeds and grind to make a fine paste.
2. Set aside.
3. Mix tamarind paste, turmeric powder, salt and jaggery with 1/2 cup of warm water.
4. Stir till smooth.
5. Set aside.
6. For the tempering, put the oil in a large pan over medium heat.
7. When the oil is hot add the remaining tempering ingredients.
8. Fry over medium heat, till mustard seeds splutter and the dals are golden, for about 30 seconds.
9. Add tamarind mix and fenugreek powder to the pan.
10. Let the mixture come to a boil.
11. Add the rice and stir gently till it is well coated with the seasonings.
12. Add the peanuts and stir well.

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