Tamarind Rice

Tamarind Rice popularly known as Imli-Gur kechawal is a classic South Indian recipe. Normal rice turned into sweet and tangy flavored dish, the main hero of the recipe is Tamarind (imli) and Jaggery (gur). Loads of spices with the sweetness of jaggery gives it a different aroma and taste. Khatte- meethe chawal is the other name which you can give. It is an easy and quick recipe to make as we are preparing it in a pressure cooker. So let’s get started.

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Tamarind Rice
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. Wash rice thoroughly 3-4 times and soak them in clean water for about 30 minutes.
  2. Soak tamarind and jaggery in half cup water for about 30 minutes. Mash them and sieve it to make a fine pulp.
  3. Heat oil in a pressure cooker add ginger, cumin seeds, mustard seeds, whole coriander seeds, chana daal, urad daal and peanuts. Saute them.
  4. Add whole red chilli, cloves, bay leaf, asafoetida, cashewnuts and raisins. Saute them well.
  5. Add tamarind-jaggery pulp, turmeric powder, red chilli powder, garam masala, dry coconut and salt. Mix it well.
  6. Now add water and rice. Stir all together.
  7. Cook it on slow flame for one whistle.
  8. Garnish with fresh coriander leaves.
  9. Serve pipping hot.
Recipe Notes

Handy tips :

# You can use left-over rice or cooked rice. Do not add extra water as the rice is already cooked and  it will cook in tamarind and jaggery pulp.

# In case you don't have tamarind and jaggery, you can use raw mango powder (amchur powder) and sugar. The ratio will be sugar : 4 tsp and amchur powder : 2 tsp

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