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Tamarind Rice

For Masala Powder:

  1. 1 tsp coconut oil (I prefer to use coconut oil to enhance the taste instead of Sesame oil or til oil)
  2. 1 tsp coriander seeds
  3. 2 tsp urad dal
  4. 2 tsp chana dal
  5. ½ tsp pepper
  6. ¼ tsp methi / fenugreek seeds
  7. 4 dried kashmiri red chilli
  8. 1 tbsp sesame / til

Roast all the ingredients and dry grind

For Seasoning:

  1. 2 tbsp coconut oil
  2. 1 tsp rai
  3. ½ tsp urad dal
  4. ½ tsp chana dal
  5. 1 dried kashmiri red chilli, broken
  6. Few curry leaves
  7. Pinch of hing
  8. ½  cup tamarind extract
  9. 1 tsp jeera
  10. ¼ tsp turmeric
  11. 1 tsp salt
  12. 3 cups Sugar Watchers cooked rice
  13. 2 tbsp peanuts roasted and coarsely powdered
  14. Coriander leaves for garnish

Directions:

  1. In a large pan, heat coconut oil. 
  2. Season with rai, jeera, Udad dal, chana dal, red chillies, aesafotida powder and curry leaves.
  3. Now add masala powder, salt and tamrind extract. 
  4. Mix and bring to boil until tamarind juice starts leaving oil. 
  5. Then add cooked rice and peanut powder and mix well until the gravy coats the rice well.
  6. Garnish with chopped coriander leaves. 
  7. Tamarind Rice is ready to serve.