Pepper Tamarind Rice

The delicious and pungent combination of these two standard ingredients with rice creates a concoction that works as a snack, as an accompaniment to vegetable dishes, and as a great way to achieve popularity with your kid’s or spouse’s friends.

Pepper Tamarind Rice


  • Dry roast the chana dal, urad dal, sesame seeds, fenugreek seeds, black peppercorns and one red chilli. Cool and grind it to a powder.
  • Soak the tamarind in hot water for 10 minutes, then squeeze the seeds and the fibre to get the juice.
  • Heat oil in a pan and add mustard, shallots, curry leaves, a red chilli and garlic.
  • Fry till the shallots turn translucent and add the ground powder. Sauté for 2 minutes.
  • Add tamarind juice and turmeric powder, and boil.
  • Add the jaggery and salt, and allow the gravy to thicken.
  • Add the rice and roasted peanuts, and mix well.


  • 2 tbsp gingelly oil
  • 1 big tamarind
  • 3 cups Double Deer basmati rice (cooked)
  • ¼ cup roasted peanuts
  • ½ cup shallots
  • 5 garlic cloves (cut lengthwise)
  • 2 red chillies
  • 5 curry leaves
  • ¼ tsp turmeric powder
  • 2 tbsp powdered jaggery
  • Salt
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp black peppercorns
  • ½ tsp sesame seeds
  • ½ tsp fenugreek seeds

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