Coconut Tamarind Rice is a cherished South Indian classic, celebrated for its simplicity and rich flavours. This dish blends the tanginess of tamarind, the texture of desiccated coconut, a medley of spices, and perfectly cooked rice, resulting in a deeply satisfying meal.
Ingredients
- 2cupmedium-grain Rice
- 10cupWater (to boil rice)
- 30gTamarind (adjust to taste)
- 1cupdesiccated Coconut
- 4Dry Red Chillies
- 1tbspCoriander Seeds
- 4cloveGarlic
- 2Green Chillies
- 5tbspOil
- 1pinchAsafoetida
- 1tspBlack Mustard Seeds
- 4sprigsof Curry Leaves
- 1/2cupPeanuts
- 1/2tbspSalt (adjust to taste)
- 1/2tbspTurmeric
- 1tspCoriander Powder
- 1tspSugar
How to make Coconut Tamarind Rice
Soak tamarind in a cup of warm water for 30 minutes. Squeeze out as much pulp as possible, strain it through a fine-mesh sieve, and set it aside.
Wash the rice in cold water until the water runs clear.
In a deep pot, bring 10 cups of water to a boil. Add the rice and boil for 7-8 minutes, or until the rice is nearly cooked, with a slight grit when pressed between your fingers.
Turn off the heat, drain all the water from the cooked rice using a strainer and let it rest for a few minutes. Fluff it up with a fork.
Dry roast the desiccated coconut, dry red chillies, and coriander seeds until they turn slightly brown.
Grind the roasted coconut mixture with garlic cloves and green chillies to form a paste. Add water if necessary.
Heat oil in a heavy-bottomed wok over medium-high heat.
Add asafoetida, mustard seeds, curry leaves and peanuts to the wok, letting them splutter.
Add the coconut paste, turmeric, and salt to the wok, mix well and cook for 3-4 minutes.
Add the tamarind pulp and sugar, and cook until the oil starts separating from the gravy.
Add the boiled rice, mix well, turn off the heat, and let it sit covered for a few minutes.
Garnish with coriander leaves and serve with papad and curd.
Enjoy!
FAQS
What is the cooking process for Coconut Tamarind Rice?
To prepare Coconut Tamarind Rice, start by soaking tamarind in warm water for 30 minutes and then strain it to get the pulp. Wash the rice until the water runs clear, then boil it in water for about 7-8 minutes until nearly cooked. After draining the rice, dry roast desiccated coconut, dry red chillies, and coriander seeds, then grind them with garlic and green chillies to form a paste. In a wok, heat oil and add spices, followed by the coconut paste, tamarind pulp, and boiled rice. Mix well and let it sit covered before serving.
Is Coconut Tamarind Rice suitable for vegan diets?
Yes, Coconut Tamarind Rice is suitable for vegan diets as it contains no animal products. The dish is made with rice, tamarind, coconut, and a variety of spices, making it a flavorful and satisfying vegan meal option.
What are some good substitutions for ingredients in Coconut Tamarind Rice?
If you don't have tamarind, you can substitute it with lemon juice for a similar tangy flavor, though you may need to adjust the quantity to taste. For desiccated coconut, fresh grated coconut can be used if available. If you want to reduce the heat, you can use fewer green and dry red chillies or replace them with milder peppers.
How should I store leftover Coconut Tamarind Rice?
Leftover Coconut Tamarind Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply add a splash of water and microwave or heat on the stovetop until warmed through. You can also freeze the rice for up to a month; just make sure to cool it completely before freezing.
What dishes pair well with Coconut Tamarind Rice?
Coconut Tamarind Rice pairs beautifully with papad and curd (yogurt) for a refreshing contrast. You can also serve it alongside vegetable curries, pickles, or a simple salad to enhance the meal. The tangy and rich flavors of the rice complement spicy dishes very well.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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