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Pepper Tamarind Rice

Yesterday I was chatting with my mom about Lunch box recipes. She recalled her college days and told my grandma's tamarind rice was a big hit among her college friends. She used to carry minimum 3 lunch boxes whenever my grandma prepares this tamarind rice. Immediately I noted down the recipe and prepared it today.  Please Check below for Step by step instructions and pictures for preparing my Grandma's Recipe - Pepper Tamarind Rice 

Preparation Time:     10 mins
Cook Time :                30 mins
Ready in :                   40 mins
Yields :                        3 Servings 

Gingelly Oil
Big lemon size
Cooked Rice
3 cups
Roasted Peanuts
1/4 Cup
1/2 Cup
Garlic cloves cut lengthwise 
Red Chilly
Curry leaves
Turmeric powder
1/4 tsp
Powdered Jaggery
2 tbsp

To Dry Roast and Grind:
Channa Dal
1 tsp
Urad Dal
1 tsp
Black pepper corns
1 tsp
Red chilly 
Sesame seeds
1/2 tsp
Fenugreek seeds
1/2 tsp

  • Dry roast channa dal, urad dal, sesame seeds, fenugreek seeds, black pepper corn and red chilli. Allow it to cool and grind it to a fine powder.

  • Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. 

  • Heat Oil in the pan and add mustard. When they splutter, add shallots, curry leaves,red chilly and garlic. Fry till shallots turn translucent. Add the grind-ed powder and fry for 2 mins.

  • Add tamarind juice and turmeric powder. Allow it to boil. 

  • Add jaggery and salt. Allow the gravy to thicken.

  •  Add rice, roasted peanuts. Adjust salt to your taste.


  • Adjust pepper and red chilly to your taste.
  • Adding Jaggery is optional. It increases the tangy taste of the recipe. It can be replaced by sugar.
  • Shallots give the unique taste to the recipe. Don't replace it with onions.
  • Unless the shallots are big, don't chop the shallots. 
  • Authentic South Indian tamarind recipes uses gingelly Oil. 
  • Adding roasted peanuts is optional


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