How to make Mixed Vegetable Tamarind Rice -
Mixed vegetables make this popular South Indian tamarind rice healthy as well as tasty.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Rice (चावल), Tamarind pulp (इमली का पल्प )
Cuisine : TamilNadu
Course : Rice
For more recipes related to Mixed Vegetable Tamarind Rice checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Kachche Murgh Ki Biryani Keema Pulao Baked Egg And Rice Mexican Fried Rice
Mixed Vegetable Tamarind 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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Mixed Vegetable Tamarind Rice Recipe
Rice soaked 1 1/4 cups
Tamarind pulp 3 tablespoons
Green peas shelled and boiled 1/4 cup
French beans boiled 1/2 inch diamond 10-12
Carrots bolied 1/2 inch cubes 2 small
Oil 2 tablespoons
Asafoetida a pinch
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 2 tablespoons
Split Bengal gram (chana dal) 2 tablespoons
Whole dry red chillies 4
Curry leaves 10-12
Roasted peanuts 1/4 cup
Turmeric powder 1/2 teaspoon
Cauliflower boiled cut into small florets 1/4 medium
Ginger chopped 1 inch piece
Sesame seeds (til) 2 tablespoons
Method
Step 1
Boil four cups of water in a deep pan. Add soaked rice, salt and cook till the rice is just done. Drain excess water and set rice aside. Heat two tablespoons oil and add asafoetida, mustard seeds, dhuli urad dal and chana dal. When the seeds crackle, add two whole red chillies, curry leaves, peanuts and sauté for a minute.
Step 2
Add boiled carrots, cauliflower, peas and French beans. Toss and sauté for two minutes. Add turmeric powder, tamarind pulp and mix. Add chopped ginger and sauté for a minute.
Step 3
Dry roast sesame seeds. Cool and crush coarsely with two whole red chillies. Add cooked rice to the vegetables. Sprinkle the dry masala on top and mix gently. Serve hot.
Nutrition Info
Calories : 881 Kcal
Carbohydrates : 118.5 gm
Protein : 20.8 gm
Fat : 36.1 gm
Other : Fiber- 30.2gm
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