Tamarind Rice

Tamarind rice brings in lots of memories for me. Mom used to make tamarind rice a lot for my lunch box back in good old days 🙂 also it is given as prasadam in many temples. I miss that authentic prasadam now in US.

My husband is not fan of tamarind rice so I haven’t prepared this for ages. I made this rice yesterday . He loved it because he ate after long tine 😉

It is very simple like lemon rice. You need only few ingredients and easy and quick to assemble.

Ingredients for Tamarind Rice:

1) Boiled Rice ( left over is fine)
2) Tamarind pulp
3) Red Chillies 3
4) Green Chillies 3
5) Curry leaves
6) Fenugreek powder/ Methi powder 1/4 tsp
7) Hing 1/4 tsp( I use lot of hing. Use according to your taste )
8) chopped Ginger 1 tbsp
9) Turmeric powder 1/4 tsp ( adjust according to your taste)
10) Salt
11) Oil
12) Peanuts
13) Cashew nuts ( optional, i forgot to use)
14) mustard seeds 1/2 tsp
15) cumin seeds 1/2 tsp
16) urad dal 1/2 tsp
17) chana dal 1/2 tsp

Preparing Tamarind Rice:

Use left over rice or if you are using freshly boiled rice , air dry the rice and use it only when it is completely dry . If you use it immediately after you have cooked rice, rice becomes very mushy or paste and its not good 😉

Take a pan. Add oil when it is hot. Add mustard seeds when oil is hot.

When mustard seeds splutter add curry leaves. Allow curry leaves to fry .

Now add cumin seeds, urad dal, chana dal. Fry them till they change their color to golden brown.


Make sure you are cooking on low flame or else your tadka will burn turns black and it won’t taste good. Trust me I have done this so many times. You need to throw away what you have done and restart the procedure. Burnt tadka doesn’t taste good when you are making rice recipes.

Add red chillies and allow them to fry a bit for few seconds and add green chillies and chopped ginger. Cook them till they are done.

Add peanuts/ground nuts/palli to the pan and sauté. I like to add more because my family loves peanuts.

You can add cashew nuts and sauté , if you like .


Add turmeric powder, hing, methi powder and saute . You will get nice aroma now. Make sure powders are not burnt.

Add tamarind pulp and salt. Sauté till raw smell of pulp is gone and it is thickened. Check for taste and adjust.

Add boiled rice and mix. Don’t use steel spatula, use wooden spoon to mix rice. Of you use steel spoon rice will get mashed.


Add coriander or cilantro leaves at this point and serve.


This stays good for 2 days even if you keep at room temperature. Good for travel.


Serve tamarind rice with yogurt. Yummy!


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