Tamarind Rice

What I always looked forward to when visiting temples with my mom as a kid was the prasad line.. Prasad or prasadham is an food offering given away in the temple to all devotees. These are supposed to have been blessed by the gods and they always taste heavenly. One such prasad that I crave for often is this tamarind rice a slight sweet and tangy rice that is served in the temples in a dried banana leaf cup to be eaten with a wooden spoon. I am a sure a number of you would have memories of eating these. 

This recipe is a tribute to those tamarind rice. My hubby and I were super excited when we finally find the ONE.. the perfect powder to recreate those flavors that we so crave for and have always been intrigued with. We always wondered what the special ingredient was that gave the tamarind rice served in temples their unique taste. We haven't cracked it but we definitely found out who cracked it! Enjoy this heavenly recipe

4 - 5 tablespoons of tamarind rice powder
1 1/2 cup rice
1 teaspoon, mustard seeds
1 tablespoon, urad dal
4 dry red chilies
15 curry leaves
1/2 cup peanuts, roasted
Salt as required
Oil as required

  1. Cook the rice with the right amount of water. Once the rice is cooked, ensure the water is drained and then spread the rice in a plate to allow it to cool.
  2. Heat oil in a pan and add the mustard seeds. When the mustard seeds crackle, add the curry leaves, red chilies and urad dal. 
  3. When the urad dal starts browning, add the onion. Saute the onion till its translucent. Then add the tamarind rice powder and salt. Mix it well with the onion. 
  4. Its time to add in the cooked, cooled rice and mix it well to ensure each grain of rice is well coated with spice mixture.
  5. Adjust salt as required and then add in the roasted peanuts before the dish is served.

  1. This recipe works great on rice that has been chilled in the refrigerator as the rice is dry and the cooked rice grains are all separate. 
  2. The tamarind rice powder brand used for this recipe was Orkay tamarind rice powder. The masala powder can also be made at home
  3. We recommend using ghee or butter instead of oil to enhance the taste but if you end up getting addicted to this recipe like us, you may want to swap the ghee with vegetable oil to keep your calories in check.


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