Low Sodium Tamarind Rice
Experience a burst of tangy and aromatic flavors with this Low Sodium Tamarind Rice, a health-conscious take on the classic South Indian comfort food. Perfectly cooked rice is infused with the bold tang of tamarind pulp and complemented by the nutty aroma of sesame oil, roasted peanuts, and an array of spices like mustard seeds, split lentils, and turmeric. This recipe skips the excess salt, relying on natural ingredients and the optional addition of jaggery and low-sodium soy sauce for a subtle sweetness and umami depth. Quick to make in just 25 minutes, it's a wholesome, vibrant dish perfect as a side or light main course. Pair with a dollop of yogurt or a crisp vegetable salad for a nutritious and satisfying meal!
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Recipe Information
Ingredients
- 3 cups Cooked rice
- 3 tablespoons Tamarind pulp
- 2 tablespoons Sesame oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split urad dal (black gram lentils)
- 1 teaspoon Chana dal (split chickpeas)
- 2 pieces Dried red chilies (broken into halves)
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Unsalted roasted peanuts
- 0.5 teaspoon Jaggery (optional, for a touch of sweetness)
- 1 teaspoon Low sodium soy sauce (optional, for depth of flavor)
Instructions
Begin by cooking the rice if you haven't already. Set aside 3 cups of cooked rice and allow it to cool so the grains remain separate.
Soak tamarind pulp in 4 tablespoons of warm water for 10 minutes. Once softened, squeeze and strain the mixture to extract the tamarind juice. Discard the solids.
Heat a large skillet or wok over medium heat. Add sesame oil and let it warm up for a few seconds.
Add mustard seeds and allow them to splatter.
Stir in the split urad dal and chana dal, and sauté for about 30–45 seconds until the dals turn golden brown.
Add the dried red chilies and curry leaves. Stir for about 15–20 seconds till aromatic.
Mix in the turmeric powder and tamarind juice. Cook for 2–3 minutes to allow the tamarind juice to thicken slightly.
If using jaggery and low sodium soy sauce, add them at this stage and mix well.
Lower the heat and gently fold in the cooked rice, ensuring the tamarind mixture coats the grains evenly.
Finally, add the unsalted roasted peanuts and give the rice a gentle mix.
Turn off the heat and let the tamarind rice rest for 5 minutes to let the flavors meld.
Serve warm with a side of plain yogurt or a refreshing vegetable salad for a complete meal.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 25.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 855 mg | 18% | |
*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.
