How to make Tamarind and Mustard Rice -
Highly flavourful rice – tamarind and mustard seeds make it special
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rice (चावल), Tamarind pulp (इमली का पल्प )
Cuisine : South Indian
Course : Rice
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For more recipes related to Tamarind and Mustard Rice checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Sabut Masoor Ki Khichdi Fava Beans Pulao Thaliyaputtu Fal Aur Gud Ka Pulao
Tamarind and Mustard Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tamarind and Mustard Rice Recipe
Rice cooked 2 cups
Tamarind pulp 4 tablespoons
Mustard seeds 4 teaspoons
Split Bengal gram (chana dal) 1 tablespoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Dried red chillies 5
Oil 3 tablespoons
Asafoetida (hing) 1/4 teaspoon
Split skinless black gram (dhuli urad dal) 1 teaspoon
Curry leaves 10-12
Cashewnuts broken 2 tablespoons
Green chillies 3-4
Peanuts roasted and peeled 2 tablespoons
Salt to taste
Turmeric powder 1/4 teaspoon
Method
Step 1
Dry roast split Bengal gram, 3 tsps mustard seeds and fenugreek seeds in a small non-stick pan till lightly browned. Cool.
Step 2
Roughly chop 3 dried red chillies and put into a mixer jar. Add the roasted ingredients and grind to a coarse powder.
Step 3
Heat oil in another deep non-stick pan, add asafoetida, black gram, remaining mustard seeds and curry leaves and let the seeds splutter. Add cashewnuts and sauté further till the cashewnuts turn lightly browned.
Step 4
Roughly chop remaining dried red chillies and add to the pan. Slit green chillies and add. Add peanuts, tamarind pulp, salt and turmeric powder mix well. Cook for 4-5 minutes.
Step 5
Add 2-3 tbsps of the ground powder to the pan and simmer for a minute. Store the remaining ground powder in an airtight container for future use.
Step 6
Take the rice in a large bowl, add the masala and mix well.
Step 7
Transfer the rice onto a serving plate and serve immediately.
Nutrition Info
Calories : 1483 Kcal
Carbohydrates : 170.6 gm
Protein : 32.6 gm
Fat : 74.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
