Friday, 18 January 2013


This is a south- Indian style rice. Usually prepared during picnics or long travel to avoid the rice from getting spoiled of hot weather. Lemon rice is also a good option. There are so many versions with coconut, peanuts. This one is very simple and prepare within a matter of 5 to 10 minutes if you have the rice ready. The tangy flavour of tamarind and the spicy chillies says it all. As this rice is dry it is good to be served with gravy dishes.

Tamarind rice


Cooked rice-  1 1/2 cups

Tamarind- 1 lemon size

(Soak the tamarind in 1 cup of warm water and keep the puree ready)

Salt to taste

For tempering:

Oil- 2 tbspn

Mustard seeds- 1 tbspn

Sesame seeds- 2 tbspns

Dry red chilies- 3

Curry leaves- 1 sprig

Asafoetida- one pinch

Turmeric powder- 1tspn


1. Heat the pan and when the oil is hot add the mustard seeds. Let the mustard seeds to splutter.

2. Now add in the sesame seeds followed by curry leaves and chillies. Reduce the fire.

3. Take the tamarind paste/ puree and add it slowly to the pan.

4. Keep mixing the ingredients and in the meanwhile add the salt, turmeric powder and asafoetida.

5. Cook under low fire until all the water dries up and you get a thick paste like the one in the picture below.

6. Now add the tamarind paste to the cooked rice and mix the paste to the rice uniformly.(Cook the rice a bit earlier and let it cool by spreading the rice on a wide plate or a vessel so that the rice is separate and do not get sticky)

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