Sugar-Free Tamarind Rice
Savor the zesty, tangy flavors of Sugar-Free Tamarind Rice, a wholesome and flavorful South Indian-inspired dish that’s perfect for a quick meal or festive occasion. This recipe combines fluffy cooked rice with a rich tamarind sauce infused with aromatic curry leaves, dry red chilies, and a touch of turmeric for vibrant color and flavor. Toasted peanuts add a delightful crunch, while sesame oil enhances the authentic taste. What makes this recipe stand out? It’s completely free of added sugar, relying solely on the natural tang of tamarind for its signature flavor. Ready in just 30 minutes, this vegan and gluten-free dish is best served with crispy papad or coconut chutney for a satisfying meal that’s as nutritious as it is delicious. Perfect for those seeking a healthy, sugar-free twist on traditional tamarind rice!
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 2 tablespoons Tamarind paste
- 1 cup Water
- 2 tablespoons Sesame oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 pieces Dry red chilies
- 1 teaspoon Urad dal (split black gram)
- 1 teaspoon Chana dal (split Bengal gram)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Hing (asafoetida)
- 2 tablespoons Roasted peanuts
- 1 teaspoon Salt
Instructions
Make sure the cooked rice is fluffy and cooled, ideally made a few hours prior or the night before for the best texture.
In a small bowl, dilute the tamarind paste with 1 cup of water and set aside.
Heat the sesame oil in a large skillet or pan over medium heat.
Add mustard seeds to the hot oil and let them splutter.
Add the curry leaves, dry red chilies (broken into halves), urad dal, and chana dal. Sauté until the dals turn golden brown.
Reduce the heat to low and stir in the turmeric powder and hing (asafoetida).
Pour the diluted tamarind paste into the pan and bring it to a simmer.
Add salt and continue to simmer for 6–8 minutes or until the mixture thickens slightly and all raw tamarind smell is gone.
Add the cooked rice to the tamarind mixture, gently mixing until the rice is evenly coated with the tamarind sauce.
Stir in the roasted peanuts and cook for an additional 2 minutes to combine flavors.
Turn off the heat and let the tamarind rice rest for 5 minutes before serving.
Serve warm with papad or coconut chutney if desired.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 19.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 693 mg | 15% | |
*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.
