Tamarind Rice Imli Chawal Recipes

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TAMARIND RICE/ IMLI CHAWAL



TAMARIND RICE/ IMLI CHAWAL image

Number Of Ingredients 16

Tamarind pulp - 4 tablespoons
Rice, soaked - 1 1/2 cups
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Skinless split black gram - 1
teaspoon
Split Bengal gram - 1 teaspoon
Asafoetida - A large pinch
Curry leaves - 10 to 15
Green chillies, finely chopped -
2
Dried red chillies, broken into - 2 large bits
Crushed roasted peanuts - 1/2 cup
Roasted sesame seeds - 1 teaspoon

Steps:

  • Cook the rice with the turmeric powder, salt and 3 cups of water till tender. Ensure that the rice grains remain separate. Spread the rice out on a plate to cool. Heat the oil in a non-stick pan. Add the mustard seeds, split black gram and Bengal gram and sauté till the gram turns golden brown. Add the asafoetida, curry leaves, green chillies and red chillies and sauté till fragrant. Stir in the tamarind pulp diluted with 1/4th cup of water and cook till the mixture thickens. Add the rice and mix gently. Adjust the salt. Add the peanuts and sesame seeds and mix gently. Serve hot.

VERY DELICIOUS TAMARIND AND SESAME RICE (IMLI TIL KE CHAWAL)



Very Delicious Tamarind and Sesame Rice (Imli Til Ke Chawal) image

This wonderful recipe is from Young Times, a popular magazine in the UAE. This recipe is one of Chef Sanjeev Kapoor's and I am so happy to be able to share such a delcious recipe with all of you. This is truly a winner.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups basmati rice, cleaned and washed
4 cups water
8 teaspoons tamarind pulp
3 tablespoons sesame seeds
1 medium onion, peeled and thinly sliced
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1/3 cup oil
2 1/4 teaspoons salt
2 tablespoons fresh coriander leaves

Steps:

  • Soak rice for 15 minutes.
  • Boil in 4 1/2 cups water, drain and keep aside.
  • Soak tamarind in warm water for 30 minutes.
  • Squeeze and strain the pulp of the tamarind and discard the residue.
  • Dry roast the sesame seeds.
  • Heat oil in a wok.
  • Fry the onions till golden brown and crisp.
  • Remove, drain excess oil out and keep aside for garnishing.
  • In the same oil, add the ginger paste and garlic paste.
  • Stir-fry for a minute.
  • Add turmeric and red chilli powders and continue to stir-fry for another minute.
  • Add the tamarind pulp and cook for 2-3 minutes.
  • Add salt and mix well.
  • Add the rice.
  • Mix thoroughly.
  • Now add the roasted sesame seeds.
  • Cook for 2 additional minutes.
  • Stir in half of the chopped corriander leaves and fried onions.
  • Sprinkle the remaining corriander leaves on the rice.
  • Serve immediately or make sure you warm this a bit in the oven before serving; the idea is to serve hot!

Nutrition Facts : Calories 283.9, Fat 12.2, SaturatedFat 1.9, Sodium 664.6, Carbohydrate 39.7, Fiber 2.5, Sugar 2.4, Protein 4.5

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