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Member recipe

South Indian Tamarind Rice

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Serves 2

This recipe is a traditional South Indian one. A family recipe, this is handed down from Mother to Daughter, or even better, from Mother-in-law to Daughter-in-law. I learnt this one from my Mother-in-law. This is a perfect recipe for festivals and even ordinary days. A tangy, spicy mixture of various Indian spices or Masalas!

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  • Tamarind pulp - made from 100-150 g of tamarind
  • Curry leaves - of two stalks
  • Finely chopped ginger - a 2 inch ginger finely chopped
  • Red chillies - 5-6
  • green chillies - 5-6
  • mustard seeds - 1 tspn
  • toor dal - 1/4 tspn
  • halved chickpeas (processed) - 1/4 tspn
  • cumin seeds - 1 tspn
  • powder made out of roasted sesame seeds - 1 and a 1/2 tspns
  • peanuts - 1/2 cup (unsalted)
  • vegetable oil - 2 tbspns
  • salt
  • turmeric powder - 1/2 tspn
  • Steamed Rice - 2 cups


    1. In a pan, heat the oil and add the mustard seeds and the pulses. After the mustard seeds start spluttering, add the red chillies and let them cook for around half a min.
    2. Now add the cumin seeds green chillies and the curry leaves. Let them splutter a little.
    3. Add the chopped garlic, and after about a min, add the peanuts.
    4. Now cook this mixture for about 3 min till all the peanuts get toasted.
    5. Add the tamarind paste and cook for another 3 min, till all the water evaporates.
    6. At this point add the turmeric and salt and let it cook for another 3 min.
    7. Add the steamed rice and mix well till all the rice is coated with the mixture.
    8. Now add the sesame seed powder and mix well.
    9. Remove from heat, serve hot with fried potato fingers or chips.

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