Indian · Lunch
Tangy Tamarind Rice
A South Indian rice dish made by tempering mustard seeds, curry leaves, dried chilies, and peanuts in hot oil, then mixing with cooked rice, tamarind paste, turmeric, and jaggery. Served warm or at room temperature as a light, tart vegetarian plate.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
410Calories
8.9gProtein
13.8gFat
66.2gCarbs
13.1gSugar
6.4gFiber
720mgSodium
0mgChol
2.1gSat Fat
410mgPotassium
85mgCalcium
3.1mgIron
0mcgVitamin B12
3mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Cool cooked white rice on a plate until room temperature so the grains stay separate rather than clumping together.
2
Heat peanut oil in a small pan over medium heat; add mustard seeds and chana dal. Cook 1 minute until mustard seeds pop and dal turns golden brown.
3
Add curry leaves, dried chilies, peanuts, and asafoetida; cook over medium heat 1–2 minutes until curry leaves crisp and peanuts smell toasted. Stir in turmeric and cook 20 seconds.
4
Pour in tamarind paste thinned with water and jaggery; cook 2 minutes over medium heat, stirring, until thickened. Add cooled rice and salt; toss 1–2 minutes until evenly coated. Plate warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup370g cooked white rice
- 4 tbsp80g tamarind paste
- 2 tbsp28g peanut oil
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 44 dried chili
- 1/2 tsp1/2 tsp asafoetida
- 1 tsp1 tsp turmeric-ground
- 2 tbsp28g peanut
- 2 tsp2 tsp chana dal
- 2 tsp2 tsp jaggery
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml water
