Tamarind Rice

Hi Everyone! Welcome to Bellyful of food! Thank you for stopping by. This is my very first post so please do show some love! Tamarind rice is one of my favorite dishes..! As a child, (of course now too) I could smell the amazing aroma of Tamarind Rice paired with roasted peanuts from miles away. I believe the best Tamarind rice came from Balaji temples (Especially Tirupati!) and my mom’s kitchen. This is an item that becomes better with each try. Also, the longer the tamarind is inculcated with your rice, the yummier it tastes. Here are the list of ingredients and cooking method.




  • Rice (Sona Masori) : 2 Cups*
  • Water (rice): 4 cups
  • Tamarind : approximately the size of a lemon
  • Water : ¾ – 1 cup*
  • Turmeric/Pasupu/Haldi: ¾ Tablespoon
  • Ginger: ¼ teaspoon
  • Salt : as per taste
  • Oil to drizzle
  • Peanuts: 3 tablespoons

For tampering:

  • Oil: +/- 2 Tablespoons
  • Chickpea lentil/ Senaga pappu/Chana dal: 1 Tablespoon
  • Split gram/Mina Pappu/Urad dal: 1 Teaspoon
  • Mustard seeds/Avalu/Rai: 1 Tablespoon
  • Curry Leaves: 6-10 leaves
  • Indian Green Chilies: +/-4-6 (based on your spice levels)
  • Asafetida / inguva/hing: a pinch
  • Turmeric/Pasupu/Haldi: ¼ Teaspoon
  • Dry red chilies: +/- 2

Prep work:

  • Let’s first cook the rice and get it out of the way. For every cup of rice, use 2 cups of water. For this recipe we will cook our rice with 4 cups of water
  • Once the rice is cooked, place the rice on a plate or a utensil (comfortable enough for you to mix). As you see the steam vapors diffuse into the air, drizzle some oil into the rice and add turmeric. Mix them well and set aside.
  • Dry roast peanuts in a skillet on low heat until they release their aroma (Go on… snack on some while you’re at it ;)) set the peanuts aside for them to just chill and maybe away from your sight 😉
  • Heat some water (start with less water than more) in a bowl, add tamarind to it and set it aside. Once it’s lukewarm to touch, squeeze the tamarind to extract its pulp and filter the pulp to avoid any seeds and fiber. Do not throw away the pulp yet, redo this step if you feel the pulp is too less or if it’s not tangy enough.IMG_6994

Cooking Method:

  • Now let’s get crackling ;). In order to tamper our ingredients, set a skillet on medium heat. Once the skillet is hot, add oil to the skillet. Once hot, add mustard seeds. Wait till you hear them pop/crackle. Add Split gram, chickpea lentil and fry them till they turn fragrant and red. Now add the Asafetida, Turmeric, dry chilly, green chilies, curry leaves and ginger.IMG_7011
  • Add the tamarind pulp to the tampering. You would want to make a tamarind reduction at the end of this step. Do not overcook the tamarind, cook until the rawness disappears. Add salt to this
  • Add rice to the Tamarind reduction and mix well. Heat the rice for a little while and finally add those yummy peanuts.IMG_7032



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