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South Indian Tamarind Rice

By keertim (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • 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!


  • 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


  • STEP 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.
  • STEP 2
    Now add the cumin seeds green chillies and the curry leaves.
  • STEP 3
    Let them splutter a little.
  • STEP 4
    Add the chopped garlic, and after about a min, add the peanuts.
  • STEP 5
    Now cook this mixture for about 3 min till all the peanuts get toasted.
  • STEP 6
    Add the tamarind paste and cook for another 3 min, till all the water evaporates.
  • STEP 7
    At this point add the turmeric and salt and let it cook for another 3 min.
  • STEP 8
    Add the steamed rice and mix well till all the rice is coated with the mixture.
  • STEP 9
    Now add the sesame seed powder and mix well.
  • STEP 10
    Remove from heat, serve hot with fried potato fingers or chips.
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