Tamarind Rice is a very famous South Indian dish, available these days in all south Indian restaurants. It has a rich taste of tamarind, sour taste to be precise. People prefer to eat it with Sambhar and coconut chutney. I prepare it all the time because they taste equally good even without any sambar or coconut chutney.
Cooking Time
20 minutes
Kitchen Standing Time
10 minutes
Servings
2 people
Accompaniments
Sambar, Coconut Chutney
Ingredients:
• 1 glass rice (approx. 150gms)
• 1 sliced onion
• 1 chopped green chilli
• 1 ½ TBSP Chana Dal
• 1 ½ TBSP Urad Dal
• 2 TBSP Raw Peanuts
• 1 Teaspoon Mustard Seeds
• Curry Leaves
• 50 gms Tamarind
• Salt to taste
• Water
Method
Step 1: Wash the rice well and soak for about 30 minutes.
Step 2: Soak the tamarind in hot water for about 30 minutes. Strain the pulp out and keep aside.
Step 3: Now add more water and salt to the rice and let them boil until the rice are cooked well. Once the rice is cooked, strain the extra water and keep the rice apart.
Step 4: Heat 1 TBSP oil in a pan. Once the oil is hot, add the mustard seeds and allow them to crackle.
Step 5: Add Curry leaves and let them turn brown. Add Chana Dal, Urad Dal, Peanuts and let them turn slight brown in color.
Step 6:Add the sliced onion and chopped green chillis. Let them turn brown.
Step 7: Once this mixture is ready, add tamarind pulp.
Step 8: Now add the strained rice to this mixture and mix well.
Your tamarind rice are now ready to be served hot. Try this recipe and home and enjoy the Lockdown!