Bhatia Fusion · New dishes from leftovers
Ambri ja Vagharayla Chokha
Tempered tamarind rice
Boiled rice (choka) tossed with a mustard, green chilli, peanut and sweetcorn tempering and tamarind chutney into a khatto (sour), nutty tempered rice, garnished with coriander and crushed peanuts and eaten piping hot at lunch. The name means rice (choka) tempered (vagharayla) with tamarind (ambri).
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat the oil in a pan over a medium flame. When it is hot, add the mustard seeds.
When the seeds begin to pop and crackle, add the chopped green chilli, 1½ tbsp of the peanuts and the corn kernels and stir well.
Add the cooked rice and the tamarind chutney, then sprinkle in a little water.
Mix until the rice and chutney are evenly combined with the other ingredients.
Crush the remaining ½ tbsp of peanuts coarsely.
Top with the chopped coriander and the crushed peanuts. Serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Piping hot, for lunch.
Nutrition
EstimatedPer serving
330 kcal
- Protein
- 6 g
- Carbohydrate
- 65 g
- Fat
- 4 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
1,960 kcal
- Protein
- 35 g
- Carbohydrate
- 391 g
- Fat
- 26 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Anumati Arya.
See the original recipe and photos