Spicy Carrot & Tomato Tamarind Rice Recipe
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About Spicy Carrot & Tomato Tamarind Rice Recipe
Experience the vibrant flavors of South India with this delicious Carrot & Tomato Tamarind Rice recipe! Perfect for festivals or any special occasion, this recipe combines the tangy sweetness of tamarind with the earthy sweetness of carrots and tomatoes. It's a simple yet impressive dish that your family will adore.This recipe guides you through creating a flavorful tamarind paste from scratch, ensuring an authentic taste. The detailed instructions make it easy for both beginners and experienced cooks to achieve delicious results. Prepare to be amazed by the depth of flavor in every bite!Gather your ingredients and let's embark on a culinary journey to South India!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Ingredients
For the Cooked Rice
- 2 cup Rice basmati rice, long-grain rice is preferred for best results.
For the Tamarind Paste
- 3 tbsp Vegetable Oil
- 1/2 tsp Asafoetida adds a unique aroma., hing, optional
- 1 tsp Mustard Seeds
- 1 tsp Lentils black, split black lentils
- 1 tsp Chickpeas split chickpeas
- 1 tsp Cumin also known as jeera
- 4 Chilies green, split into halves
- 1/2 Onion finely chopped
- 1 Tomato finely chopped, small
- 1 Carrot finely chopped, small
- 1 tsp Turmeric
- 1 tsp Chili Powder
- 1/2 tsp Coriander
- 1 tsp Salt to taste
- 1 Tamarind small lemon-sized ball
- 1 cup Water to soak tamarind
- 5 Curry Leaves fresh
For Tempering
- 3 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Lentils black, split black lentils
- 1 tsp Chickpeas split chickpeas
- 2 Chilies broken into pieces, red
- 5 Curry Leaves fresh
- 1/2 tsp Jaggery for added sweetness, optional
Instructions
Prepare the Cooked Rice
- Cook basmati rice according to package directions.
Prepare the Tamarind Paste
- Heat oil in a pan over medium heat. Add asafoetida (if using), mustard seeds, urad dal, chana dal, and cumin seeds. Sauté until the dals turn golden.
- Add green chilies, onion, and sauté until softened.
- Add chopped tomato and carrot. Sauté for a few minutes until slightly softened.
- Stir in turmeric powder, chili powder, coriander powder, and salt. Mix well.
- Cover and cook for 2 minutes until fragrant.
- Add the soaked tamarind and water, stir well, and simmer for another 5 minutes until the flavors blend. Remove from heat and let cool.
- Blend the mixture into a smooth paste using a blender.
Prepare the Tempering
- Heat oil in a pan. Add mustard seeds, urad dal, chana dal, red chilies, and curry leaves. Fry until the dals turn golden and the chilies are crisp.
Combine and Serve
- Add the tamarind paste to the pan with the tempering. Stir well.
- Add the cooked rice and gently mix everything together. Add Jaggery if using.
- Serve hot, garnished with roasted peanuts or cashew nuts.
Recipe Notes
Expert Tips for the Best Carrot & Tomato Tamarind Rice:
- For a richer flavor, use homemade tamarind paste instead of store-bought.
- Adjust the amount of chili powder to control the spice level according to your preference.
- If you don't have fresh curry leaves, you can substitute with 1 teaspoon of dried curry leaves.
- Garnish with freshly chopped cilantro for added freshness and visual appeal.
Recipe Video
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Recipe Nutrition
Calories: 498kcalCarbohydrates: 88gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 1345mgPotassium: 367mgFiber: 6gSugar: 6gVitamin A: 3274IUVitamin C: 94mgCalcium: 74mgIron: 2mg
cooking sense
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4 Comments
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This looks delightful! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.
Such a delicious dish! Thank you.
This is awesome! Can’t wait to cook it.