Easy Tamarind rice recipe | imli wale khatte chawal | spicy tamarind rice with leftover rice
Easy tamarind rice recipe is a south indian delicacy made with tamarind pulp, rice and few spices.
Ingredients
1 Cup = 200ml
FOR TAMARIND PULP
- 1/4 cup 40 gram Tamarind
- 1 tbsp Jaggery or sugar
- 1/2 cup water
FOR TAMARIND RICE
- Tamarind pulp recently made
- 2 tbsp Oil
- 1/2 tsp mustard seeds
- 1 tsp chana dal split chickpeas
- 1 tsp urad dal split black gram
- 1/8 tsp Fenugreek seeds
- 12-15 peanuts
- 1 green chilli
- 3 dry red chillies
- 15-20 curry leaves
- Pinch of asafoetida glutenfree
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 2 cup rice cooked
- Salt to taste
- 2 tbsp water
Instructions
MAKING OF TAMARIND PULP (See notes below)
- Add tamarind, jaggery and water in a pan.
- Put on low heat and mash the tamarind with the help of a spoon so that it opens up in water and releases maximum juice.
- Boil for 2 minutes. Keep aside.
MAKING OF TAMARIND RICE
- Add oil, mustard seeds, chana dal, urad dal, fenugreek seeds and peanuts in a pan.
- Saute till peanuts begins to change their colour.
- Add green chilli, dry red chillies and curry leaves. Saute for couple of seconds.
- Place a sieve on the pan and pour tamarind mixture into the sieve.
- Stir in the sieve so that maximum pulp releases from the tamarind mixture and pass on to the pan. (See notes below).
- Add turmeric powder, coriander powder, cumin powder, asafoetida (see notes) and 2 tbsp of water. Mix.
- Cook on low to medium heat till oil is seen separating on the surface of pan. It will hardly take 1 to 2 minutes.
- Add cooked rice and salt. Mix well.
- Cover the pan with a lid and let rice simmer on low heat for 2 minutes or until rice becomes warm.
- Tamarind rice are ready. Enjoy.
Notes
- If you are already having readymade tamarind pulp, then skip making here. Add 2 tbsp of pulp you already have.
- Instead of seiving the pulp, you can squeeze it with hand to extract maximum pulp.