Tamarind rice recipe
Prep time
Cook time
Total time
Tamarind rice is a super simple rice based dish from South India with tamarind paste, peanuts, and some simple spices. Perfect for lunch boxes and picnics.
Recipe type: Rice
Cuisine: Indian
Serves: 2-3
  • 1 lemon-sized ball of tamarind
  • 2 tbsp gingelly oil (Indian sesame oil)
  • ½ tsp black mustard seeds
  • 1 tsp chana dal
  • 1 tbsp raw, unsalted peanuts
  • A few curry leaves
  • 3 dry red chillies, torn into pieces
  • ½ cup finely chopped onions (optional)
  • ¼ tsp hing (asafoetida)
  • 4 cups cooked rice (I used basmati)
  • Salt to taste
  1. Soak the tamarind in ¾ cup warm water for 30 minutes
  2. Extract juice of tamarind with fingers and discard any seeds and pulp that remains
  3. Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts
  4. Let the mustard seeds pop and the peanuts and dal roast to a light golden brown
  5. Then add the curry leaves, red chillies, hing, and onions (if using)
  6. Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink
  7. Add the tamarind extract and bring to boil
  8. Add salt and let the mixture boil until it thickens a bit
  9. Add cooked rice and mix well. Adjust salt if needed
  10. Let the rice sit for at least one hour before serving
  11. Goes well with curd and papad or red chilli coconut chutney
Recipe by Edible Garden at https://www.cookingandme.com/2016/10/12/tamarind-rice-recipe-tamarind-rice/