Tamarind Rice with Sesame Seeds
Tangy, nutty, and bursting with bold South Indian flavors, Tamarind Rice with Sesame Seeds is a delectable one-pot dish perfect for quick lunches or festive spreads. This vibrant recipe features fluffy cooked white rice enveloped in a rich, tangy tamarind sauce, elevated by the warm nuttiness of freshly roasted and ground sesame seeds. Tempered with fragrant curry leaves, crunchy peanuts, and aromatic spices like mustard seeds and turmeric, it delivers an irresistible medley of textures and flavors. A touch of jaggery balances the tang with a hint of sweetness, while fresh coriander leaves add a pop of color and freshness. Ready in under 40 minutes, this vegetarian dish is easy to prepare, gluten-free, and perfect for meal prep or as a side for a larger feast. Whether you’re craving comfort or celebrating tradition, this tamarind rice recipe is a must-try delight!
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 3 tablespoons Tamarind pulp
- 2 tablespoons Sesame seeds
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 3 pieces Dry red chilies
- 10 leaves Curry leaves
- 1 tablespoon Chana dal (split chickpeas)
- 1 tablespoon Urad dal (split black lentils)
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 2 pieces Green chilies, finely chopped
- 2 tablespoons Peanuts
- 1 teaspoon Salt
- 1 teaspoon Jaggery (optional, for sweetness)
- 0.25 cup Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Roast the sesame seeds in a dry pan over medium heat until golden and aromatic, about 2-3 minutes. Let them cool and grind them to a coarse powder. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add mustard seeds and allow them to splutter.
Add the dry red chilies, curry leaves, chana dal, and urad dal. Sauté until the dals become golden and fragrant.
Stir in the asafoetida, turmeric powder, and chopped green chilies. Cook for 1 minute.
Add the peanuts and roast them until they are crunchy, about 2-3 minutes.
In a small bowl, mix the tamarind pulp with 1/4 cup water and stir until smooth. Pour this tamarind mixture into the skillet.
Add salt and jaggery (if using) to the skillet. Stir well and cook the mixture for 5-7 minutes, until the tamarind sauce thickens and the oil begins to separate.
Add the ground sesame seed powder to the tamarind mixture and mix well.
Lower the heat and gently fold in the cooked rice, ensuring it is evenly coated with the tamarind mixture.
Cook for another 2-3 minutes, stirring occasionally, to let the flavors meld.
Garnish with chopped fresh coriander leaves and serve warm.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 30.0 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1082 mg | 23% | |
*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.
