Authentic Tamarind Rice Recipe – Karnataka Style Gojju Recipe

Last Updated on 4 months by Neha Deshmukh

Authentic Tamarind Rice Recipe – Karnataka Style Gojju Recipe

Hey everyone! If you’re anything like me, you absolutely love a good plate of tangy, flavorful rice. Today, I’m sharing a recipe that’s been a family favorite for years – Karnataka-style Tamarind Rice, or Gojju as it’s lovingly called. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it. It’s a burst of South Indian flavors in every bite.

Why You’ll Love This Recipe

This Tamarind Rice isn’t just delicious; it’s a little slice of Karnataka culture. The unique blend of sweet, sour, and spicy is incredibly addictive. It’s perfect for a quick lunch, a satisfying dinner, or even as a festive offering. Plus, it’s surprisingly easy to make once you get the hang of the Gojju (tamarind paste) preparation. You’ll be hooked!

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups cooked rice
• 1 gooseberry-sized ball tamarind
• 1 tbsp jaggery
• 0.5 tsp roasted white sesame seeds powder
• 0.5 tsp turmeric powder
• As needed salt & water
• 1 handful grated dry coconut
• 4 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 0.5 tsp cumin seeds
• 1.5 tsp coriander seeds
• 0.25 tsp mustard seeds
• 0.25 tsp fenugreek seeds
• 3-6 spicy red chillies (adjust to your spice preference)
• 6 Byadgi red chillies (for color and mild heat)
• 1 tbsp cooking oil
• 1 tsp mustard seeds (for tempering)
• 2 tsp urad dal (for tempering)
• 1 tbsp chana dal (for tempering)
• 0.25 cup roasted peanuts
• Few curry leaves
• 0.5 tsp hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Tamarind: Good quality tamarind is key. You want a nice, tangy flavor. Avoid anything that smells dusty or stale.
• Byadgi Red Chillies: These are a game-changer! They give the rice a beautiful red color and a lovely, mild heat. You can find them at Indian grocery stores or online. Don’t skip these if you can help it!
• Gojju – The Heart of the Recipe: Gojju isn’t just a paste; it’s a flavor bomb! It’s the foundation of this dish, so taking the time to make it properly really pays off.
• Hing (Asafoetida): This might seem like an odd ingredient, but it adds a unique savory depth. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of warm water for about 15 minutes. This helps to soften it and release all that lovely tangy juice. Once soaked, extract the thick juice, straining out any seeds or fibers. Set aside.
2. Now, let’s make the spice powder. Dry roast the chana dal, urad dal, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, and red chillies in 1 teaspoon of oil until they become fragrant. Be careful not to burn them! Once cooled, grind them to a coarse powder.
3. Time for the tempering! Heat the remaining oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and roasted peanuts. Fry until golden brown. Toss in a few curry leaves and a pinch of hing – it’ll smell amazing!
4. Pour in the tamarind extract, add salt and turmeric powder. Bring it to a simmer and let it cook for 12-15 minutes, or until the mixture thickens nicely.
5. Stir in the jaggery and the roasted spice powder. Continue to cook until the oil starts to separate from the thick paste – that’s how you know it’s ready!
6. Now, gently combine the Gojju with the cooled cooked rice. Add the roasted sesame seed powder and grated dry coconut. Mix everything together carefully, ensuring the rice is evenly coated.
7. Serve immediately with papad for that perfect crunch! Leftovers can be stored in an airtight container, but honestly, it’s best enjoyed fresh.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of red chillies to your liking. If you prefer a milder flavor, use fewer chillies or remove the seeds.
• Taste as you go! Adjust the salt and jaggery to achieve the perfect balance of flavors.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: Want it milder? Reduce the number of red chillies. Want it fiery? Add a few extra!
• Festival Adaptations: This is a classic dish for Ugadi (Kannada New Year) and other South Indian festivals. My aunt always adds a sprinkle of pomegranate seeds for extra color and sweetness during these occasions.

Serving Suggestions

Tamarind Rice is fantastic on its own, but here are a few ideas to complete the meal:

• Papad (crispy lentil wafers)
• Raita (yogurt dip)
• A simple vegetable side dish like beans palya (beans stir-fry)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for the same day. The rice tends to dry out a bit, so you might need to add a splash of water when reheating.

FAQs

1. What type of rice is best for this Tamarind Rice?

Any medium-grain rice works well, like Sona Masoori or Basmati. The key is to cook it so the grains are separate and fluffy.

2. Can I make the spice powder ahead of time?

Absolutely! You can make the spice powder a day or two in advance and store it in an airtight container. It will actually help the flavors meld together even more.

3. How do I adjust the tanginess of the Gojju?

If it’s too tangy, add a little more jaggery. If it’s not tangy enough, add a squeeze of lemon juice or a bit more tamarind extract.

4. What is Hing and where can I find it?

Hing, or asafoetida, is a resin with a pungent smell. It adds a unique savory flavor to Indian dishes. You can find it at Indian grocery stores or online.

5. Can this recipe be doubled or tripled?

Yes, you can easily double or triple the recipe to feed a larger crowd. Just adjust the ingredient quantities accordingly.

6. What is the best way to store leftover Tamarind Rice to maintain its flavor and texture?

Store it in an airtight container in the refrigerator. When reheating, add a splash of water to prevent it from drying out. It’s best enjoyed the same day for optimal flavor and texture.

Enjoy making this delicious Tamarind Rice! I hope it brings a little bit of Karnataka sunshine to your kitchen. Let me know how it turns out in the comments below!