Ginger Imli Chutney Pulao Rice mixed with tangy ginger and tamarind chutney. This recipe is from FoodFood TV channel By Sanjeev Kapoor 02 Dec 2014 in Recipes Course New Update Main Ingredients Ginger, Lemon sized ball of tamarind Cuisine Indian Course Rice Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Advertisment Ingredients list for Ginger Imli Chutney Pulao 4 tablespoons Ginger finely chopped 1 Lemon sized ball of tamarind soaked in warm water 2 cups Cooked rice 5 tablespoons Oil 1/4 teaspoon Asafoetida 2 Dried red chillies broken 1/2 teaspoon Mustard seeds 15-20 Curry leaves 1/2 teaspoon Red chilli powder to taste Salt 1 tablespoon Jaggery (gur) grated 1 teaspoon Cumin seeds 1/2 cup Green peas Method Advertisment Heat 3 tbsps oil in a non-stick pan. Heat another non-stick pan. Add asafoetida, red chillies, mustard seeds, curry leaves and ginger to the first pan and saute till ginger is well cooked. Mash the tamarind to extract pulp. Add red chilli powder to the pan and mix well. Strain the tamarind pulp into the pan. Add salt and jaggery and mix till jaggery dissolves. Transfer the chutney into a bowl. Heat the remaining oil in the other non-stick pan, add cumin seeds and saute till it changes colour. Add green peas and toss well. Add cooked rice and toss again. Add 2-3 tbsps of the ginger-tamarind chutney and mix well. Serve hot. Nutrition Info Calories 1495 Carbohydrates 183.3 Protein 19 Fat 78 Other Fiber Niacin-4.4 #Asafoetida #Cooked rice #Cumin seeds #Curry leaves #Dried red chillies #Ginger #Green peas #Jaggery (gur) #Mustard seeds #Oil #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article