Tamarind rice (Instant in less than 10 minutes)

instant tamarind rice

Tamarind rice is a rice based dish prepared with Tamarind and spices. It is a Instant recipe and the instant mix can be stored for many days.

Video recipe of Tamarind, Coconut and Lemon rice.

Cooking time: In less than 10 minutes

Serves: 3-4

Ingredients

1 tbsp = 15 ml

1 tsp = 5 ml

For cooking raw rice:

  •  Rice – 1 cup (1 cup = 300 ml)
  • Water – 1 ¼ cup (1 cup = 300 ml)
  • Cooking oil – 1 tsp

 For ground powder 1:

  • Coriander seeds – ½ tsp
  • Urad dal – ¾ tsp
  • Chana dal – 1 ¼ tsp
  • Fenugreek – ¼ tsp
  • Heeng powder – ¼ tsp
  • Red chillies – 5

 For ground powder 2:

  •  Tamarind – medium lemon size
  • Salt – required
  • Red Chillies – 5

For preparing Tamarind rice:

  • Sesame/Gingelly oil – 1 ¼ tbsp
  • Mustard – ½ tsp
  • Chana dal – 1 tsp
  • Urad dal – ½ tsp
  • Groundnuts/Peanuts (skin less) – 1 tbsp
  • Curry leaves – few
  • Turmeric powder – ½ tsp

While mixing:

  • Sesame/Gingelly oil – ¾ tbsp
  • Jaggery powder – 1 ½ tsp

Method

 For cooking raw rice:

  1. Cook the rice with water and cooking oil (1 tsp) with vent weight for 15 minutes at high flame (I have used 5 ½ litre aluminium cooker and cooked for 3 whistles). The cooked rice should be separate and not mushy.

For Instant Tamarind rice mix:

  1. Dry roast the Chana dal, Fenugreek, Coriander seeds, Urad dal, Heeng powder and Red Chillies in a Kadai for 2-3 minutes at medium-high flame (until the dal changes slightly brown). Turn off the flame and grind it to a powder. Ground powder 1 is ready.
  2. Fragment/Break the tamarind pulp (into small pieces) using hands.
  3. Dry roast the tamarind, red chillies and required salt for 5-6 minutes at medium flame. Turn off the flame. Grind it to a powder. Ground powder 2 is ready.
  4. Mix Ground powder 1 and Ground powder 2.
  5. Roast the Mustard seeds with the Sesame oil (1 ¼ tbsp) until it crackles in a pan at medium flame.
  6. Then, add the Chana dal (1 tsp), Urad dal (½ tsp), Ground nuts and curry leaves to it and sauté for 2 minutes.
  7. Add Turmeric powder to it and sauté for 30 seconds. Turn off the flame. Mixture 1 is ready.
  8. Mix the Ground powder 1, Ground powder 2 and Mixture 1 together. Instant Mix is ready to use and can be stored under refrigeration for many days.

For preparing Tamarind Rice:

  1. Add Sesame oil (¾ tbsp) to the cooked rice.
  2. Add the prepared Instant mix and Jaggery powder to it. Mix it well. Serve hot. Enjoy with Avial
  3. Recipe of Other variety rices : Lemon Rice and Coconut Rice.

 

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