Monday, 25 November 2013

Karnataka Tamarind Rice

I got this recipe from one of my friends who is in Bangalore. Karnataka Tamarind Rice is a slight variation from the normal and traditional tamarind rice. The main difference is the powder we prepare and also the grated coconut. We can serve karnataka tamarind rice with any fried vegetable or papads.

Tamarind - 1 lemon size
Cooked Rice - 1 Cup
Salt - To Taste
Grated Coconut - 2 tablespoon
Hing - a small pinch
Turmeric - 1/4 teaspoon

Ingredients For Seasoning:
Mustard Seeds - 1 teaspoon
Channa dal - 1 teaspoon
Urad dal - 1 teaspoon
Peanuts - 1 teaspoon
Red Chillies - 2
Curry Leaves - Few
Oil - 1 teaspoon

Ingredients For Grinding:
Red Chillies - 6-7
Fenugreek Seeds - 1/2 teaspoon
Oil - 1 teaspoon


  • Soak tamarind in water and extract thick tamarind juice and keep it aside
  • Heat oil in a pan, add red chillies and fenugreek and fry it till it turns golden brown and add this to mixer and grind it to a nice powder
  • Heat remaining oil in pan, add mustard seeds. When the mustard seeds starts to sputter, add dals and peanuts and fry it till the dals and peanuts turn to golden brown color
  • Add broken red chillies and curry leaves and mix well
  • Now add the tamarind extract and add salt, hing and turmeric and mix well. Allow the tamarind juice to boil till the raw smell goes of
  • Add the ground powder and mix well and keep in medium flame for another 5 minutes
  • When the tamarind gravy starts to thicken, add grated coconut and mix well and keep in low flame for another 2 minutes and remove from flame
  • Mix the rice nicely using a wooden spatula. Gently mix it so that the rice doesn't get smashed

Serve the yummy and spicy tamarind rice with appalam or any papad!!!