Tamarind Rice With Sesame Seeds

Recipe by Andtototoo

This recipe is slightlly adapted from the cookbook Cooking at Home with Pedatha. This is a very good south Indian recipe.

Top Review by Elmotoo

This is good. Nobody was bowled over. Turns out dh doesn't like fenugreek. Was I supposed to use 2 cups cooked rice or cook 2 cups of rice? I used 2c cooked. I wonder if it wouldn't be so strongly flavored if I had used more? Aside from gathering ingredients, it's a very easy dish that comes together quickly. I used ground fenugreek & ground the sesame seeds in my spice grinder. I didn't notice their flavor in the finished dish. I also used jalapenos since serranos weren't available. I thought it was tasty & liked having something different! thank you! made for My 3 chefs 11/09.

Ingredients Nutrition


  1. Cook the 2 cups rice with water and the 1/2 teaspoons turmeric until tender. Set aside to cool.
  2. Dry fry the 1/2 teaspoons fenugreek seeds and powder them. Set aside.
  3. Dry fry the sesame seeds and powder them. Set aside.
  4. In a dutch oven or other large cooking vessel put the 3 Table. oil, 1 Table. urad dal, 1 Table. chana dal, 1 Table. mustard seeds, and the dried red chilies.
  5. Split the serrano chilies part way up and add them to the spices. Heat over high heat until the mustard seeds are popping AND the dals are light brown.
  6. Reduce heat to medium and stir in the 12 curry leaves.
  7. Add the tamarind concentrate and 1/2 cup water. Stir-fry for 3 minutes, adding a little more water if needed. The tamarind concentrate needs to cook a bit to loose its raw taste.
  8. Stir in 1/4 teaspoons hing, the powdered fenugreek seeds and the powdered sesame seeds. Cook for 2 more minutes. The water should have evaporated by this time.
  9. Reduce heat to low and stir in 2 teaspoons salt.
  10. Slowly add the cooked rice and stir until it is well mixed. Remove from heat.
  11. In a small frying pan put the remaining oil, urad dal, chana dal and mustard seeds. Heat over high heat until the dals are light brown. Quickly stir in the 6 curry leaves and then pour the spices over the top of the rice for a crunchy topping.
  12. 1 teaspoons of curry powder can be added when you add the powdered sesame seeds, if desired.

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