Imli (Tamarind) rice

Tamarind rice is one of the delicious South Indian rice preparations. It has mind vibrate tangy-ness of tamarind and aroma of spices. This is one of the easiest recipe, since most ingredients used in this recipe are dried or per-processed spices, takes minimum time to prepare. 

One day i called up my mom generally to asked about usual stuff like her health, lunch and etc.  As she wasn't well during days coz of disk pain, she didn't cook anything due to pain and tiredness but she wanted to have something spicy. So imminently i invited her at my place. I had only 1 hour to prepare the lunch for her.

But now question was what to cook!!! I checked me refrigerator and i found 1/2 kg chicken breast, Hommade's coconut milk, freshly grated coconut and Hommade's tamarind paste. So got an idea to make my Coastal Chicken recipe (which is simile to Chettinad chicken) with Imali (Tamarind) rice.

As i called up my mom over lunch (sudden plan) and i had very little time for preparation. Only imli rice came to my mind to served with my coastal chicken.

Preparation Time: 10 minutes   |   Cooking Time: 40 minutes   |   Serves: 4 serving

Ingredients:

• Rice - 1 1/2 cup
• Salt - 1/2 tsp

For tadka/ tempering:

• Tamarind (Imli) - 3 tbs thick plup

• Chana dal (split Bengal gram) - 1 1/2 tsp

• Urad dal (split black lentils)

   - 1 1/2 tsp

• Mustard seeds - 1/2 tsp

• Dry red chilli - 4 teared

• Ginger - 1/2 inch, chopped

• Asafoetida (hing)

   - 1/4 tsp

• Curry leaves (kadi patta) - handful

• Turmeric powder (haldi) - 1/3 tsp

• Roasted peanut - 1/3 cup

• Cashew nuts - 1/3 cup

• Oil - 2 tbs

• Salt to taste

  
  

   

Direction to make: 

 

I had very little time to prepare the imli rice so i used ready made tamarind paste but preferably use homemade. 

 

Boil the rice with salt and little oil, keep aside to cool.

Tip: if you add oil while cooking rice, it will not stick together.

 

Heat the oil in kadai (wok), add the mustard seeds and let them splutter. Add chana dal and urad dal saute till turn golden but don't burn it. Now add

Asafoetida (hing), curry leaves, ginger, dry red chillis and turmeric powder, saute for a few seconds.

 

Add the tamarind extract and cook till the raw smell of tamarind disappear. It will take approx 6-7 mins. Next add salt and mix. when you see mixture of spices cooked properly and oil is started separating add peanut saute for few seconds.

 

Now add rice and mix well, approx 2-3 minutes. While stirring continuously, keep the flame on medium. Add cashew and serve.

 

 

Tip: If you make this rice an hour before serving, it will help to set the flavors to it.

 

You can serve the Imli rice with coastal chicken, with any other dry vegetable or can have it like this.

 

 

  For Coastal chicken recipe please click here.

 

 

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