Tamarind Rice

35-40 minutes
Tamarind Rice Recipe - Ranveer Brar


For Powder Masala

2 tbsp Sesame Seed Oil (तिल का तेल)

2 tbsp Gota Urad  (गोटा उड़द)

2 tbsp Chana Dal (चना दाल)

4 tbsp Coriander Seeds (धनिया के बीज)

1 tsp Sesame Seeds‌ (तिल)

¼ tsp Fenugreek Seeds (मेथी दाना)

12-15 Black Peppercorns (काली मिर्च के दाने)

4-5 Dry Red Chillies (सुखी लाल मिर्च)


For Tamarind Sauce

2 tbsp Sesame Seed Oil (तिल का तेल)

1 tsp Mustard Seeds (सरसों के बीज)

1 tbsp Gota Urad (गोटा उड़द)

1 tbsp Chana Dal (चना दाल)

2-3 Dry Red Chillies (सुखी लाल मिर्च)

1 sprig Curry Leaves (कड़ी पत्ता)

⅓ cup Peanut (मूंगफली)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

¼ tsp Turmeric Powder (हल्दी पाउडर)

Water (पानी)

1 cup Tamarind Pulp (इमली का गूदा)

1 heaped tbsp Jaggery (गुड)

1 heaped tbsp Powdered Masala (पिसा हुआ मसाला)


Other Ingredients

2 cups Kolum Rice – cooked (कोलम चावल)



For Powder Masala

  • In a pan heat oil and add gota urad, chana dal, coriander seeds, sesame seeds, fenugreek seeds, black pepper cons, dry red chillies and saute until fragrant.
  • Remove in a grinder jar and grind it into a powder and keep aside for further use.


For Tamarind Sauce

  • Heat oil in a pan and add mustard seeds gota urad, chana dal, dry red chillies, curry leaves, peanuts and saute for a minute.
  • Now add degi red chilli powder, turmeric powder, water, tamarind pulp, mix everything properly and bring it to a boil.
  • Once boiled add jaggery, powder masala and continue cooking until ketchup consistency.
  • Switch off the flames and keep aside for further use.


For Tamarind Rice.

  • Mix the tamarind sauce in cooked room temperature rice properly and serve it at room temperature or a day after for better taste.


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