Indian · Lunch
Tangy Tamarind Rice (Gluten-Free)
South Indian tamarind rice tossed with mustard seeds, curry leaves, peanuts, and dried red chilies bloomed in sesame oil, then folded through cooked rice with a tangy tamarind-turmeric base. Served warm as a standalone bowl, this gluten-free version relies on rice, lentils, and pure spices with no wheat-based additions.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
508Calories
10.1gProtein
22.8gFat
68.2gCarbs
10.2gSugar
6.7gFiber
673mgSodium
0mgChol
3.2gSat Fat
480mgPotassium
82mgCalcium
3.8mgIron
0mcgVitamin B12
4.2mgVitamin C
vegetarian
gluten-free
vegan
high-fiber
gluten-free
Instructions
1
Prep
Spread cooked rice on a plate to cool slightly so grains stay separate and won't clump when tossed later.
2
Heat sesame oil in a small skillet over medium heat, add mustard seeds and cook 30 seconds until they crackle steadily and pop audibly.
3
Add chana dal, urad dal, curry leaves, dried chili, and peanuts; cook over medium heat 2 minutes, stirring, until dal turns golden and peanuts smell toasted.
4
Stir in tamarind paste, turmeric, salt, brown sugar, and 2 tbsp water; simmer over low heat 3–4 minutes until mixture thickens to jam-like paste.
5
Add rice to skillet and fold gently over low heat 1–2 minutes, coating grains evenly without breaking them into starch.
6
Plate
Transfer tamarind rice to a bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 cups420g cooked white rice
- 4 tbsp60g tamarind paste
- 4 tbsp60ml sesame oil
- 1 tsp1 tsp mustard seeds
- 2 tsp2 tsp chana dal, dry
- 2 tsp2 tsp urad dal, dry
- 16-20 curry leaves
- 22 dried red chili
- 2 tbsp20g raw peanuts
- 1/2 tsp1/2 tsp turmeric ground
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp brown sugar
