Cook's Hideout: Coconut & Tamarind Rice

February 25, 2016

Coconut & Tamarind Rice

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.
Tamarind Rice with Coconut
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.
Tamarind Rice with Coconut
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.
Tamarind Rice with Coconut

Recipe from Priya's recipe:

Coconut & Tamarind Rice
  • ¾cup Fresh Coconut, grated
  • 3tbsp Tamarind pulp
  • 3~5 Green Chilies
  • 1tbsp Coriander Seeds
  • ¼cup Sesame oil or Gingely Oil
  • 1tsp Mustard seeds
  • ½tsp Hing or Asafoetida
  • To taste Salt
  • 1cup Cooked Rice (I use Sona Masoori)
  • 1tsp Sesame Oil
  • 8~10 Curry Leaves
  • 2 Dry red chilies
  • 1tbsp Each of Cashews & Peanuts
  • 2tsp Chana Dal
  • 4~5tbsp Coconut-Tamarind Mix (from above)
  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.
Tamarind Rice with Coconut

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


  1. My mouth is watering here, coconut tamarind rice rocks Pavani.

  2. This one makes a great one pot meal for any occasion including festivals. The rice sounds delicious.

  3. Thanks for the mention pavani, good that u guys enjoyed it ! Stunning clicks as usual.

  4. I love such mixed rices..makes a great feast on its own...lovely pictures pavani..That bowl looks so cute!

  5. Mixed rice solves the what to cook dilemma easily. And they are favored more than the usual sambar rasam fare.

  6. This is one such inviting one pot meal,sounds interesting..

  7. Mixed rice is always a life saver. Love the props :)

  8. Coconut tamarind rice looks very inviting.

  9. I love these one pot meals especially on weeknights. Nice variation.


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