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Today
again I post one more very interesting rice recipe i.e. “IMLI CHAWAL” from the “Cooking
with Love” cook book written by Chef Sanjeev Kapoor.
Under this
rice recipe, we have to cook rice and fold with tempering of tamarind pulp, mustard,
red chili and curry leaves and garnish with roasted peanuts and sesame seeds. Tamarind
enhances the flavour of rice in this method, my family really like this recipe.
rice recipe, we have to cook rice and fold with tempering of tamarind pulp, mustard,
red chili and curry leaves and garnish with roasted peanuts and sesame seeds. Tamarind
enhances the flavour of rice in this method, my family really like this recipe.
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You can
store the tamarind pulp in freeze for few days and use when required. Imli rice
will keep for 3-4 days and it’s a good option for picnic time or while
travelling. For instant version, you can
add this tamarind pulp into leftover rice and enjoy this Imli Chawal anytime.
Preparation time: 10-15 Minutes
Cooking time: 20 Minutes
Serving: 3 Servings
Recipe source: Cooking with Love
Ingredients
1 cup
Basamati Rice
Basamati Rice
1/4 Tsp.
Turmeric Powder
Turmeric Powder
Salt to
taste
taste
For Tempering
4 Tbsp.
Tamarind pulp/ Imli
Tamarind pulp/ Imli
2 Tbsp.
Clarifying Ghee
Clarifying Ghee
1/2 Tsp.
Mustard seeds/ Rai
Mustard seeds/ Rai
1 Tsp.
Skinless Split Black Gram/ Dhuli Urad Dal
Skinless Split Black Gram/ Dhuli Urad Dal
1 Tsp.
Split Bengal Gram/ Chana Dal
Split Bengal Gram/ Chana Dal
1/4 Tsp.
Asafoetida/ Hing
Asafoetida/ Hing
10-12
Curry leaves
Curry leaves
1 Green
Chili, Chopped
Chili, Chopped
2-3 Whole
Dried Red Chilies
Dried Red Chilies
1 Tsp.
Roasted Sesame Seeds
Roasted Sesame Seeds
2 Tbsp.
Roasted crushed Peanuts.
Roasted crushed Peanuts.
Pictorial
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Direction
Cook the rice with the turmeric powder, salt and three
cups of water till done.
cups of water till done.
Ensure that the rice grains remain separate and keep
aside to cool.
aside to cool.
Heat the oil in a pan. Add the mustard seeds, black gram
and Bengal gram and sauté till the grams turn golden.
and Bengal gram and sauté till the grams turn golden.
Add the asafoetida, curry leaves, green chilies and red chilies and sauté till fragrant.
Add the tamarind
pulp diluted in quarter cup of water and mix.
pulp diluted in quarter cup of water and mix.
Cook till the mixture thicken and add rice gently and
adjust salt as per taste.
adjust salt as per taste.
Add the peanuts and sesame seeds and mix gently and serve
hot.
hot.
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It looks simple to make and tasty at the same time
Easy and simple rice variety…delicious….
Quick and easy rice recipe! Beautiful clicks as well 🙂
awesome and tempting tamarind rice.
luv mixed rice recipes….
"Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
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Good to have you make this rice..:)
Tempting …..loved the colour of the rice 🙂
Wow my fav…. one of the rice dish which i make for every festival
I love this tangy rice…nicely prepared
Perfect for travel and lunchbox – such a delicious rice!!! lovely presentation!
Sowmya
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Flavorful rice… Love it anytime
Love this tangy and tongue tickling rice,delicious and inviting.
Love this tangy, yummy rice.
My all time favorite!! For me this is the best way to use my leftover rice!!
We love the addition of sesame in tamarind rice!
perfectly simple rice to go with anything
our household favorite rice. love the addition roasted sesame seeds and peanuts.
Wonderful rice for a perfect picnic
My favourite rice preparation. Looks delicious…