Blogging Marathon# 61: Week 4/ Day 2
Theme: Bookmarked Recipes from Fellow BM Bloggers
Dish: Coconut & Tamarind Rice

Today I have a delicious variation to tamarind rice. I bookmarked this coconut tamarind rice recipe from Priya’s blog the minute I saw it. I made it couple of weeks back and it tasted amazing, so simple to make but very flavorful and delicious.

South Indian Style Coconut rice

Tamarind rice is one of the dishes that is made very frequently in my household, typically around the end of the week when I’m running out of veggies and also during festival season. Both my kids love peanuts, so I had a little extra for them in this dish.

South Indian Style Coconut rice

I have couple of recipes for tamarind rice on the blog already. My mom makes this simple version with tamarind pulp and this more elaborate version with puliyodarai spice paste.

In this recipe spice paste is made with tamarind, coconut and spices. This is then cooked in gingely oil to give it a nice earthy flavor — the paste at this stage can be used right away by mixing with rice to make the puliyodarai or can be stored in the fridge for 2~3 days. Since it has coconut in it, it is not that shelf stable.

South Indian Style Coconut rice

Recipe from Priya’s recipe:

Coconut & Tamarind Rice
Coconut & Tamarind Rice
Yum
Print Recipe
Tamarind rice recipe made with a spice paste made with coconut, tamarind and spices. This is then cooked in gingely oil to give it a nice earthy flavor -- the paste at this stage can be used right away by mixing with rice to make the puliyodarai or can be stored in the fridge for 2~3 days.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Coconut & Tamarind Rice
Coconut & Tamarind Rice
Yum
Print Recipe
Tamarind rice recipe made with a spice paste made with coconut, tamarind and spices. This is then cooked in gingely oil to give it a nice earthy flavor -- the paste at this stage can be used right away by mixing with rice to make the puliyodarai or can be stored in the fridge for 2~3 days.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
For the Coconut Tamarind Paste:
  • ¾ cup coconut Fresh , grated
  • 3 tbsps tamarind pulp
  • 3 ~ 5 Chilies Green
  • 1 tbsp Coriander seeds
For the Rice:
  • ¼ cup Sesame oil Gingely or Oil
  • 1 tsp Mustard seeds
  • ½ tsp asafoetida Hing or
  • To taste salt
  • 1 cup rice Cooked (I use Sona Masoori)
  • 1 tsp sesame oil
  • 8 ~ 10 curry leaves
  • 2 Chilies Dry red
  • 1 tbsp Cashews Peanuts Each of &
  • 2 tsps chana dal
  • 4 ~ 5 tbsps Coconut Tamarind - Mix (from above)
Servings: servings
Instructions
  1. Make the Coconut-Tamarind Spice paste: Grind coconut, tamarind, green chilies and coriander seeds to a smooth paste adding just enough water to get the blender going.
  2. Heat ¼cup gingely oil in a pan, add mustard seeds and asafoetida. Once the seeds start to pop, add the ground paste and cook till the rawness cooks off. Add salt and mix well and cook till the oil starts to separate around the edges, takes about 10~15 minutes.
  3. Let the mixture cool completely and store in an air-tight container for upto 3 days.
  4. To make the Rice: Cook rice making sure that the grains are separate. Spread on a plate to cool.
  5. In a small pan, heat 1tsp gingelly oil, add chana dal, red chilies, curry leaves, peanuts and cashews. Once the seeds start to turn golden, pour it over the rice.
  6. Add the coconut-tamarind mix and mix gently with the rice. Taste and adjust the salt.
Recipe Notes

 

South Indian Style Coconut rice

Lets check out what my fellow marathoners have cooked today for BM# 61.

 

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