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Sesame Tamarind Rice: A Flavorful Twist on a Classic Dish

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Ingredients

Adjust Servings:
2 cups uncooked rice
1/2 teaspoon turmeric
1/2 teaspoon fenugreek seeds
3 1/2 tablespoons sesame seeds
3 tablespoons oil
1 tablespoon urad dal (split white)
1 tablespoon channa dal
1 tablespoon black mustard seeds
4 dried red chilies halved
3 green serrano chilies

Nutritional information

399.4
Calories
117 g
Calories From Fat
13.1 g
Total Fat
1.9 g
Saturated Fat
0 mg
Cholesterol
782.6 mg
Sodium
62.7 g
Carbs
4.1 g
Dietary Fiber
4 g
Sugars
8.1 g
Protein
121g
Serving Size

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Sesame Tamarind Rice: A Flavorful Twist on a Classic Dish

Features:
    Cuisine:

    This is good. Nobody was bowled over. Turns out dh doesn't like fenugreek. Was I supposed to use 2 cups cooked rice or cook 2 cups of rice? used 2c cooked. I wonder if it wouldn't be so strongly flavored if I had used more? Aside from gathering ingredients, it's a very easy dish that comes together quickly. used ground fenugreek & ground the sesame seeds in my spice grinder. I didn't notice their flavor in the finished dish. I also used jalapenos since serranos weren't available. I thought it was tasty & liked having something different! thank you! made for My 3 chefs 11/09.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Tamarind Rice With Sesame Seeds,This recipe is slightlly adapted from the cookbook Cooking at Home with Pedatha. This is a very good south Indian recipe.,This is good. Nobody was bowled over. Turns out dh doesn’t like fenugreek. Was I supposed to use 2 cups cooked rice or cook 2 cups of rice? used 2c cooked. I wonder if it wouldn’t be so strongly flavored if I had used more? Aside from gathering ingredients, it’s a very easy dish that comes together quickly. used ground fenugreek & ground the sesame seeds in my spice grinder. I didn’t notice their flavor in the finished dish. I also used jalapenos since serranos weren’t available. I thought it was tasty & liked having something different! thank you! made for My 3 chefs 11/09.,This recipe is slightlly adapted from the cookbook Cooking at Home with Pedatha. This is a very good south Indian recipe.


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    Steps

    1
    Done

    Cook the 2 Cups Rice With Water and the 1/2 Teaspoons Turmeric Until Tender. Set Aside to Cool.

    2
    Done

    Dry Fry the 1/2 Teaspoons Fenugreek Seeds and Powder Them. Set Aside.

    3
    Done

    Dry Fry the Sesame Seeds and Powder Them. Set Aside.

    4
    Done

    in a Dutch Oven or Other Large Cooking Vessel Put the 3 Table. Oil, 1 Table. Urad Dal, 1 Table. Chana Dal, 1 Table. Mustard Seeds, and the Dried Red Chilies.

    5
    Done

    Split the Serrano Chilies Part Way Up and Add Them to the Spices. Heat Over High Heat Until the Mustard Seeds Are Popping and the Dals Are Light Brown.

    6
    Done

    Reduce Heat to Medium and Stir in the 12 Curry Leaves.

    7
    Done

    Add the Tamarind Concentrate and 1/2 Cup Water. Stir-Fry For 3 Minutes, Adding a Little More Water If Needed. the Tamarind Concentrate Needs to Cook a Bit to Loose Its Raw Taste.

    8
    Done

    Stir in 1/4 Teaspoons Hing, the Powdered Fenugreek Seeds and the Powdered Sesame Seeds. Cook For 2 More Minutes. the Water Should Have Evaporated by This Time.

    9
    Done

    Reduce Heat to Low and Stir in 2 Teaspoons Salt.

    10
    Done

    Slowly Add the Cooked Rice and Stir Until It Is Well Mixed. Remove from Heat.

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    Luke Woods

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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