Tamarind Rice Recipe

Name: Tamarind Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Rice; 1 cup Basmati rice, cleaned, rinsed & drained; 2 cups boiling water; 2 tablespoons ghee; Tamarind relish.; 1/2 cup Tamarind pulp (extracted from the dried fruit) OR; 1/4 cup tamarind concentrate diluted with 1/4 cup water; 1/4 cup Sesame oil (the light untoasted variety); 1 tablespoon black mustard seeds; 1 tablespoon dehusked split white Urad dal; 2-4 dried red Arbol chiles, broken into pieces; 1/8 teaspoon Asafetida powder; 1 sprig Curry leaves, torn; 1/2-3/4 cups canned chickpeas rinsed and drained (optional); 1 teaspoon dark brown sugar; 1/4 toasted sesame seeds, crushed lightly; 1/4 cup Skinned, roasted and lightly crushed peanuts; salt to taste.; Extra Sesame Oil for drizzling.

Servings: persons

Rice
1 cup Basmati rice, cleaned, rinsed & drained
2 cups boiling water
2 tablespoons ghee
Tamarind relish.
1/2 cup Tamarind pulp (extracted from the dried fruit) OR
1/4 cup tamarind concentrate diluted with 1/4 cup water
1/4 cup Sesame oil (the light untoasted variety)
1 tablespoon black mustard seeds
1 tablespoon dehusked split white Urad dal
2-4 dried red Arbol chiles, broken into pieces
1/8 teaspoon Asafetida powder
1 sprig Curry leaves, torn
1/2-3/4 cups canned chickpeas rinsed and drained (optional)
1 teaspoon dark brown sugar
1/4 toasted sesame seeds, crushed lightly
1/4 cup Skinned, roasted and lightly crushed peanuts
salt to taste.
Extra Sesame Oil for drizzling.

1
heat a heavy bottomed pan and the ghee, when it just begins to appear to glisten, add the rice and toast until the rice grains appear to be opaque. Add the water, stir the rice so none of it sticks to the bottom. Cover, turn he heat to the lowest setting and allow the grains absorb all the water & cook. (~20 min). Transfer to a large mixing bowl, fluff with a fork to separate the grains and allow to cool.
2
Heat the 1/4 cup of oil until it begins to glisten. Add the mustard seeds, Split Urad dal and the broken pieces of Arbol chile. Once the mustard seeds sputter and the Dal turns a golden brown, stir in the asafetida and curry leaves, followed by the drained chickpeas (if you're including it ) . Saute the chickpeas for about 2 minutes before adding the Tamarind pulp (or concentrate). Add salt, lower the heat, and allow the mixture to cook down to a paste.
3
Once the mixture has thickened, Add the dark brown sugar, toasted sesame seeds & peanuts. stir to combine and remove from the stove.
4
To make the tamarind rice, add the tamarind relish as per your personal taste to the fluffed up rice. Fold in gently to coat the grains taking care not to mush up the rice. To tone down the sharp tanginess, drizzle with the extra sesame seeds. Serve along with plain salted potato chips (Yes, this was the preferred accompaniment since it was a treat to buy the packets at the Railway stations)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Rice, 1 cup Basmati rice, cleaned, rinsed & drained, 2 cups boiling water, 2 tablespoons ghee, and more.

Yes, Tamarind Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind Rice

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