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Wednesday, August 27, 2014

Tamarind Rice Recipe | Imli Chawal

This is a special recipe because I had learnt it from a fellow passenger while I was travelling from Bangalore - Chennai. A middle aged Aunty was generous enough to share her tamarind rice with me which she had packed for the journey. Well no I haven't forgotten any of my Ma's intructions which she used to remind us every 5 minutes before any train journey. "Keu kichu diley ekdom khabe na" (If anyone offer you anything to eat, say no!) But this was unavoidable as she was sitting next to me in a double decker train, where you almost inhale co-passenger's breath and guess what they ate in the morning :-). This Aunty kept insisting me to taste her homemade tamarind rice, I politely said thank you Aunty but I am not feeling hungry, she won with her persistent request. But it was really tasty, so I asked her the recipe. Since then it has become my staple food whenever I have a need  to use leftover rice. Today I am sharing it with my readers. 
You can also check my few other rice dishes like Mishti Pulao, Lemon Rice, Vegetable Puloa in Rice Cooker

Roasted powder:
1 tbsp Chana Dal
1 tbsp Urad Dal
4 Whole Red chillies
1 tsp Coriander seeds
1/4 tsp Pepper corns
{1 1/2 tsp Sesame seeds separately and then grind it with the above roasted seeds}

For the seasoning:
1 tsp Mustard seeds
1 tsp Chana dal
2 whole dry red chilies
8-10 Curry leaves
2 tsp Peanuts
1/4 tsp Asafoetida
2-3 whole Black peppercorns
4-5 tbsp Sesame oil

You also need:
2 cups Rice (I like to cook my rice previous night as it saves time for me)
3-4 tsp Tamarind pulp
1 tsp Turmeric
Salt to taste

Cook rice and let it cool down {if you try to mix the spices with hot rice,the grains will break for sure}. Take all the ingredients under Roasted powder and dry roast them until it turns golden brown. Let it cool completely and then grind it to a fine powder. Keep aside

Now since I find it easy to work with readymade tamarind pulp I just mix it with 1 cup warm water and stir it well. Heat the oil in a pan on medium heat and add mustard seeds. Let them pop and then add red chilies, chana dal, peppercorns and curry leaves. Do not let these burnt and immediately add peanuts, fry for a while. Add turmeric powder, asafoetida and tamarind water. Season with salt and the dry fine powder and cook till it thickens and looks like paste. Add rice in portions and keep mixing. Serve hot with pickle and enjoy.


  1. My most favorite in this whole world :) So sweet of her to share with u and glad it was a genuine one :)

  2. Keu kichu diley ekdom khabe na... is a classic. I am not a big fan of tamarind rice, but your pics look quite yummy.

  3. Looks delicious! The rice must be very flavourful and delicious with all the spices! Thanks for sharing!

  4. nice! even though it is popular in south india, we dont have it in Kerala... so since i like it, I just mix the mtr puliogare mix to the rice and do the tadka :P I thought there was roasted coconut also in it... no? i can be wrong as i have no clue how to make puliogare powder...

  5. Yum! I loved this rice. It was my staple in the hostel. Now I need to intro it to my girls. Thanks,.

  6. I love this tangy rice to the core, wonderful to know u learn this recipe during ur train journey.

  7. Great photos and looks mouthwatering !


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