Ingredients

• Rice – 250g
• Tamarind – 80g
• Coriander seeds powder – 1 tsp
• Pepper corns – 1 tsp
• Dry red chillies – 4
• Fenugreek seeds – 1 tsp
• Sesame seeds – 1 tsp
• Chana dal – 2 tsp
• Peanuts – 2 tbsp
• Mustard seeds – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Urad dal – 1/2 tsp
• Asafoetida – 1/4 tsp
• Curry leaves – Few
• Salt – Required
• Oil – Required
• Sesame oil – Required

How to Prepare

Total Preparation time: 30-35 minutes

1. Heat the pan then fry 1 tsp pepper corn for 20 seconds and move it to a plate
2. Fry 1 tsp fenugreek seeds for 30 seconds once it starts changing its color and move it to a plate
3. Like that Fry 1 tsp sesame seeds for 20 seconds and move it to a plate,
4. Then fry 1 tsp chana dal till it become red then add 2 red chillies fry it for 1 minute and move it to a plate
5. Add fried pepper corn, fried fenugreek seeds, fried sesame seeds, fried chana dal and red chilly into a mixer and grind them like powder.
6. Collect the masala powder from the mixy and save it in a bowl then add 1 tbsp coriander powder and mix well then keep aside
7. Then add 2 tbsp peanuts and fry till it become golden after that cool it down then remove the skin from it and keep aside
8. Take the tamarind remove the seeds add 100g water and squeeze it well and make tamarind completely dissolve into the water then take the juice and filter it and keep it aside
9. Soak rice for 30 minutes with water after that remove water and cook it then move it to a bowl and let it be cool naturally.
10. Take a pan add 3 tbsp oil once oil heats up add 1/4 tsp mustard seeds followed by 1/2 tsp urad dal and 1/2 tsp chand dal
11. Fry it for 2 minutes till it golden brown then add skin removed fried peanuts and mix it well
12. Add 2 dry red chillies and curry leaves and fry it for 2 minutes then add 1/4 tsp asafoetida and fry it
13. Then add 1/4 tsp turmeric powder followed by half of the grind masala powder and mix it well for 2 minutes
14. Add filtered tamarind juice followed by salt and heats it very well in medium flame to avoid raw smell from tamarind and let it become paste
15. Then add required amount rice if you need based on your taste and make the rice completely mixed with the tamarind masala
16. After that add the remaining grind masala powder and mix it well then add 2 tbsp sesame oil
17. Stir it for 5 minutes then finally sprinkle some coriander leaves over the tamarind rice
18. Now the tamarind rice is ready for serve.
19. (Note:) You can preserve this tamarind masala upto 1 month in freezer.

Good to Serve with

Health Benefits

Turmeric is used to fighting against inflammation, it is an antioxidant. It also used to boosting brain abilities, and used to cure diabetes and cancer

History Origin

The origin of turmeric rice is appropriately found in Cape Malay and it is widely called as yellow rice in Spanish, Cuban, Caribbean, Afghan, Indian, SriLankan and Indonesian cuisines.