I don't make tamarind rice very often, I'm not very fond of it too except when we are travelling!! Nothing beats the tamarind rice with potato roast in train or picnic!! My mom makes a simple tamarind paste which I like and follow her recipe. My mom makes this paste and stocks some in the fridge for later use.
EASY TAMARIND RICE
Preparation time 5 mins | Cooking time 7 mins | Makes 1/4 cup of tamarind paste
Ingredients
Similar recipes
Method
1. Cook the rice and spread it on a plate to cool down.
2. Take the tamarind and soak in 1 cup of water. Extract the tamarind juice and discard the pulp.
3. In a kadai, heat the oil and add all the ingredients under 'to temper'.
4. When the mustard seeds splutter, pour the tamarind extract. Add the turmeric powder and coriander powder and salt and stir well.
5. Let this mixture cook for 5 minutes until it becomes a thick paste.
6. Remove some of the paste to a separate plate.
7. Now add the cooked and cooled rice to the kadai with the tamarind paste and mix well.
8. Add the peanuts and mix in with the rice.
9. Taste the rice and add more tamarind paste as you need.
Serve with any potato curry or chips.
Notes
1. If you don't want to make a large batch of tamarind paste then reduce the tamarind extract that you add.
2. Do not add the rice to the entire batch of tamarind paste, it might get too tangy. The best is to remove some of the paste and taste and add more if needed.
3. You can add more red chillies for a spicy tamarind rice.
4. You can also use left over rice.
5. I used roasted peanuts so added it while mixing rice. If it's not roasted peanuts. add it along with the tempering ingredients and roast the peanuts.
Until next time,
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EASY TAMARIND RICE
Preparation time 5 mins | Cooking time 7 mins | Makes 1/4 cup of tamarind paste
Ingredients
- Tamarind - gooseberry sized
- Water - 1 cup
- Rice - 2 cups
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Peanuts - 1/2 cup
- Salt - to taste
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Channa dal - 1/4 tsp
- Curry leaves - 1 sprig
- Red chilli - 2
- Brown Rice Curd Rice
- Brown Rice Bisibelabath
- Vangi Bath / Kathrikai Sadam / Brinjal Rice
- Mint Rice / Pudina Rice
- Mint Rice - 2
- Masala Paneer Rice
- Keerai Sadam
- Tomato Rice
- Carrot Rice
- Sambar Sadam
- Kuthiraivali Sambar Sadam
Method
1. Cook the rice and spread it on a plate to cool down.
2. Take the tamarind and soak in 1 cup of water. Extract the tamarind juice and discard the pulp.
3. In a kadai, heat the oil and add all the ingredients under 'to temper'.
4. When the mustard seeds splutter, pour the tamarind extract. Add the turmeric powder and coriander powder and salt and stir well.
5. Let this mixture cook for 5 minutes until it becomes a thick paste.
6. Remove some of the paste to a separate plate.
7. Now add the cooked and cooled rice to the kadai with the tamarind paste and mix well.
8. Add the peanuts and mix in with the rice.
9. Taste the rice and add more tamarind paste as you need.
Serve with any potato curry or chips.
Notes
1. If you don't want to make a large batch of tamarind paste then reduce the tamarind extract that you add.
2. Do not add the rice to the entire batch of tamarind paste, it might get too tangy. The best is to remove some of the paste and taste and add more if needed.
3. You can add more red chillies for a spicy tamarind rice.
4. You can also use left over rice.
5. I used roasted peanuts so added it while mixing rice. If it's not roasted peanuts. add it along with the tempering ingredients and roast the peanuts.
Until next time,
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