Tamarind + caramelized red onion rice (Imli chawal) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 192) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pumpkin, black-eyed bean + coconut curry (Olan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rapeseed oil for coconut oil.

  • bwilcox on July 28, 2023

    This takes some time (cook rice AND caremelise red onions first) but it is SO good

  • MelMM on January 30, 2019

    11-30-2018 After reading through the recipe, I chose not to follow the instructions on the rice cooking. Ms. Sodha likes to use the pasta method, and I do not. I washed the rice, soaked it, drained it, and let it dry out again in the strainer for a while. I sautéed the rice in oil, then transferred to a tin that fits in my Instant Pot, added water, and cooked, covered, in the IP using the pot-in-pot method. Meanwhile, on the stove, I've toasted my sesame seeds. I fried the curry leaves, then added the red onion and cumin and cooked it down. Seasoned with black pepper, red chile, and tamarind as called for. When the rice was done, I folded it into this mixture on the stove. I sprinkled the sesame seeds on at the end, rather than mixing in. This rice was good, but a bit sweeter than I wanted from the caramelized onion. I think with the appropriate dish, it could be a great accompaniment, for example if the dish had a lot of tart flavors to balance the sweetness, or a lot of heat.

  • sosayi on October 18, 2018

    Very flavorful rice. I appreciated her cooking method of making the rice separately, then adding in the onion mixture. I was able to cook brown basmati in the rice cooker (my preference for make-ahead ease) and then add the rest without having to tweak the recipe. Would make again!

  • Hannaha100 on December 30, 2017

    Really liked this, wish I'd read Vinetomato's note first, that's what I'd do next time. Doable for weeknight.

  • VineTomato on August 15, 2017

    Lovely Indian rice. Could easily sub an instant rice at the end if you are feeling lazy or for a quick weeknight dinner - you can't normally do that with other rices, particularly from Raganvan Iyer's 660 curries. I found it a pain to try and fish out the sesame seeds at the beginning and in the end left some in, they didn't seem to burn so I might leave the whole lot in next time I make this.

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