Tamarind Rice/Imli Chawal/South Indian Style

Tamarind rice/Imli Chawal/South Indian Style is a tangy, sour and spiced rice of South Indian Rice recipe dish. This is an easy recipe to make with hot steamed fresh rice or leftover rice . The process of making this recipe is very easy and needs only few minutes to prepare the Tamarind mix . All need for this recipe is thick Tamarind pulp, dry chilli, and regular ingredients for Tempering. This is a perfect dish for lunch box for both kids and adults with potatoes chips as side or potato fry.

Tamarind Rice/Imli Chawal is a regular prasad in all South Indian Temples for the devotees. There are different types of preparation in each state. Here I’m sharing the easy version, which can be made in few minutes. Another method is bit long process of frying dals,dry chilli and grind to a fine powder and added to tamarind pulp. The tangy taste would be subdued due to the powdered dals and chilli and the tiny bits of dals taste would be divine.

In this simple method,you can add ground nut(Pea nut) or Cashew nut for the crunchy taste. For preparing this recipe, the rice has to cooked little grainy and not mushy. It needs an extra tablespoon of oil to cook the tamarind pulp and also keeps Tamarind rice fresh and do not stale even for three or more days. So, many travellers prefer to carry this variety rice(Tamarind rice/imli chawal) at the time of long journeys. For this simple Tamarind rice/Imli Chawal anything crispy like chips etc goes well or can have as it is. Lets see how to prepare Tamarind rice/Imli Chawal/ South Indian style in step by step preparation.

Preparation Time : 5 mins

Cooking Time : 15 mins

Servings : 3

Ingredients

Cooked Rice – 3 cup ( precooked or leftover )

Tamarind pulp – 1/2 cup (thick)+ 1/2 cup water

Sesame oil – 4 tbsp

Dry chilli – 4

Ground nut(Peanut) – 1/4 cup

Curry leaves – 2 sprig

Mustard seed – 1 tsp

Urad dal – 11/2 tsp

Bengal gram – 2 tsp

Asafoetida – 1/2 tsp

Procedure

In a kadhai heat oil on a medium heat.

Add dals and dry chillies and fry until it turns golden brown.

Add curry leaves and Asafoetida powder and saute for few seconds.

To it add Groundnut/Peanut and fry on low heat.Make sure you do not burn the ingredients.

Now add tamarind pulp mixture,turmeric powder and salt to taste.

Let it boil for 10 to 15 mins and the Tamarind mix turns into gravy consistency. It is perfectly cooked and is ready to be mixed in the rice.

Cook rice or use leftover rice for this rice preparation. Add enough quantity of the mixture and gently mix until the rice is well and evenly mixed.

If needed can add a teaspoon of sesame oil before serving. Serve as it is or can have crispy snacks for this main dish.

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Notes

Rice should be grainy not mushy.

Prepared Tamarind mix can be stored in an airtight container and can be used when ever needed.

Cook rice and add enough of Tamarind mix with a teaspoon of sesame oil.

Sesame oil is preferably used for this recipe.

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