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Chef Priya
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Tangy Tamarind Rice

Puliyodarai

(48 reviews)
"

Tamarind rice is a dish that brings back memories of temple visits and family picnics. Its tangy and slightly spicy flavors make it a joyful meal all on its own, though a side of coconut chutney never hurts!

"
Tangy Tamarind Rice
Prep time:15 mins
Cook time:30 mins
Total time:45 mins

Protein

6g

Carbs

50g

Fat

11g

Calories

320 kcal

Servings:
4
VeganGluten Free

Ingredients

cooked basmati rice3 cups
(cooled to room temperature)
tamarind paste3 tbsp
(or equivalent fresh tamarind pulp)
water1 cup
peanuts1/2 cup
(roasted and unsalted)
curry leaves20 leaves
(fresh)
urad dal1 tsp
(split black gram)
chana dal1 tsp
(split chickpeas)
saltto taste
sesame oil3 tbsp
(or other neutral oil)

Spices

mustard seeds1 tsp
dried red chilies3
turmeric powder1/2 tsp
asafoetida1/4 tsp

Directions

Prepare the Tamarind Paste

  1. In a small saucepan, combine tamarind paste and 1 cup of water. Bring to a simmer over medium heat, letting it thicken slightly. Set aside.
Chef's tip: If using fresh tamarind, soak it in warm water and extract the pulp by pressing and straining it.

Create the Tempering

  1. Heat sesame oil in a large frying pan over medium heat. Add mustard seeds and let them crackle.
  2. Add urad dal and chana dal, and fry until golden brown.
  3. Toss in the dried red chilies, curry leaves, and asafoetida. Sauté briefly until the chilies darken slightly and the curry leaves turn crisp.

Combine Ingredients

  1. Add the prepared tamarind paste to the pan. Stir in turmeric powder and salt.
  2. Let the mixture simmer for 5–7 minutes until it thickens and the oil starts to separate from the edges.
  3. Add the roasted peanuts, mix well, and cook for another 2 minutes.

Mix with Rice

  1. Gently fold the cooled rice into the tamarind mixture, ensuring it is evenly coated with the tangy sauce.
  2. Cook on low for 5 minutes, allowing the flavors to meld.
  3. Serve warm, garnished with extra curry leaves or peanuts if desired.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.