Indian · Lunch
Tangy Tamarind Rice (Low-Calorie)
South Indian tamarind-spiced rice made by folding a tangy peanut-and-lentil tempering into steamed rice, using minimal oil. Mustard seeds, curry leaves, dried chili and turmeric build layered flavor with a tamarind-jaggery glaze, served warm as a light vegetarian lunch bowl.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
369Calories
8.6gProtein
11.5gFat
59.9gCarbs
12.5gSugar
6gFiber
798mgSodium
0mgChol
1.7gSat Fat
340mgPotassium
58mgCalcium
2.5mgIron
0mcgVitamin B12
3.4mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Cook the rice ahead and spread on a plate to cool so grains stay separate when mixed later.
2
Simmer
In a small pan over medium-low heat, combine tamarind paste with water and brown sugar; simmer 3-4 minutes until thickened and tangy.
3
Bloom
Heat peanut oil in a small pan over medium heat; add mustard seeds and let pop 20-30 seconds, then add curry leaves, dried chili torn, and turmeric; stir 30 seconds until fragrant.
4
Toast
Stir in roasted peanuts and chana dal; toast over medium heat 1 minute until peanuts smell nutty and are lightly golden.
5
Build
Pour tamarind mixture into the pan and stir over low heat 1 minute until glossy and evenly combined.
6
Fold
Add cooled rice and salt; fold gently over low heat 1-2 minutes until every grain is evenly coated with tamarind.
7
Plate
Transfer rice to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup400g cooked white rice
- 2 tbsp40g tamarind paste
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 22 dried chili
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tsp2 tsp peanut oil
- 2 tbsp18g peanut, roasted
- 2 tsp2 tsp chana dal-cooked
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp brown sugar
- 4 tbsp60ml water
