Gluten-Free Tamarind Rice
Embark on a flavorful journey with Gluten-Free Tamarind Rice, a vibrant, tangy dish that’s perfect for gluten-free eaters and anyone seeking bold, spice-infused comfort food. This recipe transforms tender white rice into a zesty masterpiece using tamarind paste, aromatic curry leaves, mustard seeds, and a fiery blend of green and dry red chilies. Roasted peanuts add a delightful crunch, while turmeric and asafoetida enhance the rich, golden hue and depth of flavor. Prepared in under 30 minutes, this dish is ideal for busy weeknights or an exciting side at your next gathering. Garnished with fresh cilantro, Gluten-Free Tamarind Rice is a fragrant, wholesome option that pairs beautifully with your favorite mains or can stand alone as a satisfying gluten-free entree.
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Recipe Information
Ingredients
- 1 cup White rice (uncooked, gluten-free certified)
- 2 cups Water
- 2 tablespoons Tamarind paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 chilies Green chilies (sliced)
- 2 chilies Dry red chilies
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (gluten-free)
- 0.25 cup Roasted peanuts
- 1 teaspoon Salt
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Rinse the rice thoroughly in cold water until the water runs clear.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then lower the heat to a simmer and cook covered for 15-20 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let it cool slightly.
While the rice is cooking, prepare the tamarind mixture. In a small bowl, dilute the tamarind paste with 2 tablespoons of warm water to create a smooth mixture. Set aside.
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Add the mustard seeds to the hot oil and let them splutter for a few seconds.
Stir in the curry leaves, sliced green chilies, and dry red chilies. Sauté for 1-2 minutes until fragrant.
Add the turmeric powder, asafoetida, and the diluted tamarind paste. Mix well and simmer for 2-3 minutes.
Stir in the cooked rice and toss gently to coat the rice with the tamarind mixture evenly.
Add the roasted peanuts and salt, and mix until well combined.
Cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
Remove from heat. If desired, garnish with chopped cilantro before serving.
Serve warm and enjoy your Gluten-Free Tamarind Rice.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 22.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
