Tamarind Rice Recipe

Ingredients

• 1 cup Sona Masuri Rice (short grain rice, washed 3‑4 times and soaked)
• 3.5 tablespoons Peanut Oil (neutral oil, used for spice roasting, goju and tempering)
• 0.5 teaspoon Whole Black Pepper (fresh whole peppercorns)
• 0.5 teaspoon Mustard Seeds
• 2 teaspoons Cumin Seeds
• 4 teaspoons Coriander Seeds
• 0.5 teaspoon Fenugreek Seeds
• 9 pieces Byadgi Red Chilies (dry, for colour and mild heat)
• 2 pieces Guntur Red Chilies (adds heat)
• 20 leaves Curry Leaves (split between spice mix and tempering)
• 0.25 teaspoon Turmeric Powder
• 0.25 teaspoon Asafoetida (Hing) (adds depth, use sparingly)
• 25 grams Tamarind (hard block, soak in hot water to extract pulp)
• 0.25 cup Jaggery (packed, grated)
• to taste Rock Salt (traditional; regular salt works as substitute)
• 2 teaspoons Chana Dal
• 2 teaspoons Urad Dal
• 8 pieces Cashews (whole, lightly fried)
• 3 tablespoons Peanuts (raw, fried with dal)
• 2 tablespoons Dry Grated Coconut (adds fragrance)

Instructions

1. Wash and Soak Rice

   Rinse 1 cup Sona Masuri rice in a fine mesh sieve under running water, washing 3‑4 times until the water runs clear. Transfer to a bowl and soak for 15‑20 minutes.

   Time: PT5M

2. Roast Whole Spices for Pudi

   Heat ½ tsp peanut oil in a small pan over low flame. Add ½ tsp whole black pepper, ½ tsp mustard seeds, 2 tsp cumin seeds, 4 tsp coriander seeds and ½ tsp fenugreek seeds. Roast gently for about 5 minutes, stirring constantly so nothing burns.

   Time: PT5M

3. Add Chilies and Finish Roasting

   Add 8‑9 dry Byadgi chilies, 2 Guntur red chilies and a handful of curry leaves to the pan. Roast for 2‑3 minutes until the chilies turn slightly crisp. Sprinkle ¼ tsp turmeric powder and ¼ tsp asafoetida, stir for another minute, then turn off the heat.

   Time: PT3M

4. Cool and Grind Spice Mix (Pudi)

   Transfer the roasted spices to a bowl, let them cool completely, then grind to a fine powder using a spice grinder (pulse mode). Set aside.

   Time: PT5M

5. Soak Tamarind

   Place 25 g tamarind block in a cup of hot water, press it down so it sinks, cover with a plate and let it soak for 15‑20 minutes. Then squeeze to extract the pulp and discard the solids.

   Time: PT15M

6. Cook Tamarind Pulp (Goju Base)

   In a pan, heat 2‑3 tbsp peanut oil over medium flame. Add the tamarind pulp and cook, stirring, for about 5 minutes until the raw smell disappears and the mixture reduces slightly.

   Time: PT5M

7. Add Jaggery and Salt

   Stir in ¼ cup grated jaggery and rock salt to taste. Continue cooking until the jaggery melts and the paste thickens, about 5 minutes.

   Time: PT5M

8. Combine Spice Mix with Goju

   When the paste is still warm, add the ground spice mix (Pudi) and mix thoroughly. The oil will separate, helping preserve the paste. Set the goju aside.

   Time: PT2M

9. Cook the Rice

   Drain the soaked rice and add it to a saucepan with 2 cups hot water and a pinch of salt. Bring to a boil, then cover and simmer on low flame for 10‑12 minutes. Turn off the heat, keep covered, and let rest for 5‑7 minutes. Fluff gently with a spatula.

   Time: PT12M

10. Temper Dal and Nuts

    Heat 1 tbsp peanut oil in a clean pan over low flame. Add 2 tsp chana dal and 2 tsp urad dal; fry lightly for 2 minutes. Then add 8 cashews and 3 tbsp peanuts; continue frying until golden.

    Time: PT2M

11. Add Remaining Tempering Ingredients

    Add 1 tsp mustard seeds, 1 Guntur red chili, ¼ tsp asafoetida, ¼ tsp turmeric powder, 2 tbsp grated dry coconut, 10‑12 curry leaves and a pinch of salt. Stir and cook for about 1 minute, then let the mixture sizzle for 30 seconds.

    Time: PT1M

12. Combine Rice, Tempering and Goju

    Transfer the cooked rice to a large bowl. Add the hot tempering and the prepared goju paste. Gently mix using a spatula or clean hands until the rice is evenly coated.

    Time: PT2M

13. Serve

    Serve the Tamarind Rice warm or at room temperature. It can be enjoyed on its own or with a side of yogurt or papad.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

70 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sona Masuri Rice: Any short‑grain rice, Idli rice
• Instead of Peanut Oil: Vegetable oil, Canola oil
• Instead of Whole Black Pepper: Ground black pepper (use half the amount)
• Instead of Byadgi Red Chilies: Kashmiri red chilies
• Instead of Guntur Red Chilies: Any hot red chili
• Instead of Tamarind: Tamarind paste (use 2 tbsp)
• Instead of Jaggery: Brown sugar, Palm sugar
• Instead of Rock Salt: Regular table salt
• Instead of Dry Grated Coconut: Fresh grated coconut (dry it)

Equipment Needed

• Fine Mesh Sieve
• Saucepan
• Small Frying Pan
• Spice Grinder
• Mixing Bowl
• Ladle or Spatula
• Measuring Spoons
• Stove

Critical Steps — Do Not Skip

• Grinding the roasted spices to a fine powder (Pudi) ensures smooth texture.
• Cooking the tamarind pulp until the raw smell disappears prevents bitterness.
• Tempering the dal and nuts on low flame avoids burning and gives a golden aroma.

Chef Tips from the Video

• Use Byadgi chilies for authentic deep red colour without excessive heat.
• Add a few drops of sesame oil at the end of tempering for extra aroma.
• Mix the rice with clean hands; the warmth of your hands helps coat the grains evenly.

Troubleshooting

Storage

Refrigerator: Store goju paste in an airtight container for up to 7 days. Cooked rice keeps 3‑4 days.

Freezer: Freeze cooked rice in portioned bags for up to 1 month; thaw and reheat gently.

Room temperature: Do not leave the assembled rice at room temperature for more than 2 hours.

Make-Ahead Tips

• Grind the spice mix (Pudi) and store in an airtight jar for up to 2 weeks.
• Prepare goju paste in bulk; it keeps refrigerated for a week and freezes well.
• Cook rice a day ahead, refrigerate, and reheat with a splash of water before mixing.

Frequently Asked Questions