Recipes

Tamarind rice recipe image

Tamarind rice

  • To dry roast and grind into powder:
  • 1 tsp TRS Chana Dal
  • 1 tsp TRS Urid Dal (split skinless black gram)
  • 1 tsp TRS Mustard Seeds
  • ½ tsp TRS Cumin Seeds
  • ¼ tsp TRS Black Peppercorns
  • 5-6 TRS Curry Leaves
  • 2 TRS Whole Red Chillies
  • For tamarind water:
  • 2 tsp TRS Tamarind Concentrated Paste or a small lemon sized tamarind ball
  • 1 cup water (boiling hot)
  • For tamarind rice recipe:
  • 3 cups TRS Sona Masuri Rice (cooked rice)
  • 1 tbsp oil
  • ¼ tsp TRS Mustard Seeds
  • 1 TRS Whole Red Chilli
  • 4-5 TRS Curry Leaves
  • 2 tbsp TRS Pink Peanuts
  • ¼ tsp TRS Turmeric Powder
  • salt to taste
  • 1 tbsp TRS Sesame Seeds, toasted and coarsely ground for garnishing

Directions

  • 1

    Cook the TRS Sona Masuri Rice and set aside to cool down.

  • 2

    Dry roast the TRS Sesame Seeds on a medium heat, until it turns light brown in colour. They will then start to pop and release an aroma. Once cooked, remove from the pan and place on a plate to cool.

  • 3

    In the same pan, dry roast your spices, TRS Chana Dal, TRS Urid Dal, TRS Mustard Seeds, TRS Cumin Seeds, TRS Black Peppercorns, TRS Whole Red Chillies and 5-6 TRS Curry Leaves). Keep stirring and when they have all roasted and turned a light brown colour, remove from pan and place to one side.

  • 4

    While the spices are cooling, you can start making the tamarind water. If using TRS Tamarind Concentrated Paste, dissolve it into 1 cup of hot water or if you're using whole TRS Tamarind, make into a small lime-sized ball and place into hot water for 15-20 minutes and then squeeze out all the pulp.

  • 5

    Now the TRS Sesame Seeds have cooled completely, you can grind them and set aside for garnishing.

  • 6

    Take the roasted spices and grind these to a coarse textured powder.

  • 7

    Now you can prepare the tamarind rice. Heat the oil on a medium heat, once hot, add TRS Mustard Seeds and simmer till they pop.

  • 8

    Then add the TRS Whole Red Chilli and 4-5 TRS Curry Leaves, sauté for a minute.

  • 9

    Add the TRS Pink Peanuts and roast till they turn light brown.

  • 10

    Then add the tamarind water.

  • 11

    Add the freshly ground spice powder, TRS Turmeric Powder and salt - keeping in mind the amount of salt if you have already added salt to your rice.

  • 12

    Mix everything together and let it simmer for 2 minutes.

  • 13

    Cook mixture until it thickens and becomes a paste-like consistency.

  • 14

    Then add cooked rice.

  • 15

    Mix gently until all the masala paste has evenly coated the rice.

  • 16

    Lastly, garnish your tamarind rice with the ground sesame power. For extra texture, add whole roasted TRS Pink Peanuts for taste and serve.

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