Indian · Lunch
Tangy Tamarind Rice (Dairy-Free)
South Indian tamarind rice made with cooked rice folded through a tangy tamarind-lentil paste tempered with mustard seeds, curry leaves, dried chilies, and roasted peanuts in vegetable oil. Turmeric and asafoetida add depth, jaggery balances sourness, and the dish remains plant-based and vegan-friendly.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
425Calories
9.1gProtein
18.2gFat
58.8gCarbs
10.1gSugar
6.3gFiber
415mgSodium
0mgChol
2.5gSat Fat
335mgPotassium
58mgCalcium
3.2mgIron
0mcgVitamin B12
4.5mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Soak the tamarind paste in 3 tablespoons hot water for 5 minutes, then stir until smooth and pourable.
2
Heat
Warm the vegetable oil in a small pan over medium heat, add the chana dal and peanuts, toast for 2 minutes until the dal turns golden and peanuts smell nutty.
3
Heat
Add mustard seeds, curry leaves, and dried red chilies to the pan over medium heat; cook for 30 seconds until mustard seeds stop crackling and curry leaves crisp.
4
Heat
Stir in turmeric and asafoetida, pour in the tamarind pulp, and simmer over medium-low heat for 4 minutes until thickened to a jam-like paste.
5
Heat
Stir jaggery and salt into the paste over low heat for 1 minute until dissolved and glossy.
6
Toss
Add the cooked rice to the pan and fold gently through the tamarind mixture for 2 minutes until evenly coated.
7
Plate
Transfer to a plate and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g2⅓ cup cooked white rice
- 2 tbsp2 tbsp tamarind paste
- 4 tbsp60ml vegetable oil
- 2 tsp2 tsp mustard seed
- 16-20 curry leaves
- 44 dried red chilies
- 2 tbsp2 tbsp chana dal, uncooked
- 2 tbsp2 tbsp peanut
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp asafoetida
- 2 tsp2 tsp jaggery or brown sugar
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
