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Tamarind Rice

Chef.Foodie's picture
Ingredients
  Rice 400 Gram
  Tamarind 50 Gram
  Split black gram 50 Gram
  Split bengal gram 50 Gram
  Red chilies 20 Gram
  Asafoetida 1 Teaspoon (Leveled)
  Gingelly oil 150 Gram
  Turmeric 1 Pinch
  Salt To Taste
  Peppercorns To Taste
  Green chilies 1
  Ginger piece 1 Small
  Mustard 1 Pinch
  Water 200 Milliliter (For Tamarind, Approximately)
Directions

1. Cook rice with salt, till just done, and cool.
2. Soak tamarind in water and extract the juice.
3. Roast black gram, Bengal gram and red chillies separately and grind to a coarse powder.
4. Heat oil, add asafoetida, mustard, peppercorns, turmeric, green chillies, ginger and chopped curry leaves.
5. When mustard seeds crackle, add tamarind extract, powdered spices and salt and cook till all water evaporates and mixture thickens.
6. Mix the tamarind mixture thoroughly with the rice, cover and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Rice
Servings: 
4

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 795 Calories from Fat 347

% Daily Value*

Total Fat 39 g60.5%

Saturated Fat 5.6 g28.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 114.4 mg4.8%

Total Carbohydrates 100 g33.2%

Dietary Fiber 5.5 g22%

Sugars 9.2 g

Protein 11 g22%

Vitamin A 2.4% Vitamin C 24.2%

Calcium 8.6% Iron 7.8%

*Based on a 2000 Calorie diet

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Tamarind Rice Recipe