mearl223 On September - 28 - 2011

Tamarind Rice

I remember a friend of mine in Dubai, would make this & many more rice dishes like tomato rice, lemon rice, etc., in her microwave! Last night, another friend of mine made this, although not in a micro-wave, and it was super awesome! Gotta try it out people!!

PrepTime 10mins – Serves 2 – CookTime 15mins




1 cup rice

2 cups rice
1 lemon-size ball of black tamarind or 4 tbsp ready tamarind pulp (faster)
1/4 cup sesame seeds
1/4 cup coriander seeds
10 small dried red chilies
1/2 cup raw peanuts (skinned)
salt to taste
2 tsp mustard seeds
1 tsp channa daal
1 tsp urad daal
a few curry leaves
2 tsp hing/ asafoetida
3 tbsp oil

For additional flavour:
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp ghee

Cooking Instructions:

Soak the tamarind in water for an hour & extract the juice (or use ready canned/ bottled tamarind pulp – its faster!)
Boil the rice in water till cooked & set aside to cook.
Dry roast the sesame & corriander seeds & grind to a powder.
Heat the ghee & fry the coriander & pepper seeds. Grind to a paste.
Heat a saucepan with 2 tbsp oil & add all the seasoning items, nuts & daals. Fry for a minute on low – don’t burn the daals. Add the extract & let it boil till the tamarind cooks well. Add the ground powder, with salt & cook to semi-liquid state. Set aside to cool.
Now, while mixing the rice & gravy, add the ‘additional flavor’ paste to the rice. Add enough gravy to it as you need & mix gently with a tbsp of oil/butter/ghee. Adjust the gravy to taste.

Note: if you dont have peanuts, use boiled garbanzo beans/ chickpeas. Add to the cooked gravy & simmer.

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