Dairy-Free Puliyogare (Tamarind Rice)

Transform your mealtime with this richly flavorful Dairy-Free Puliyogare, also known as Tamarind Rice, a beloved South Indian delicacy bursting with tangy tamarind, aromatic spices, and nutty crunch. This vegan-friendly recipe combines perfectly cooked rice with a vibrant tamarind paste infused with curry leaves, roasted peanuts, and a blend of channa and urad dal for irresistible texture. Sesame oil imparts an authentic aroma while a touch of jaggery balances the tanginess, making every bite a harmonious medley of sweet, sour, and savory. Quick to prepare in under 40 minutes, this gluten-free dish is perfect for lunchboxes, festive spreads, or a flavorful standalone meal. Garnished with fresh coriander, it’s best served at room temperature, ensuring its bold flavors shine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Cooked rice
• 3 tablespoons Tamarind paste
• 1 cup Water
• 3 tablespoons Sesame oil
• 1 teaspoon Mustard seeds
• 2 tablespoons Channa dal (split chickpeas)
• 2 tablespoons Urad dal (split black gram)
• 3 Dried red chilies
• 10 leaves Curry leaves
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Asafoetida
• 0.5 cup Peanuts
• 1 teaspoon Salt
• 1 teaspoon Jaggery (optional)
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Start by cooking the rice separately so it has time to cool. It's best if the rice grains are separate and not mushy. Spread it out on a plate or tray to allow it to cool evenly.

Step 2

In a small bowl, mix the tamarind paste with 1 cup of water, ensuring it's well dissolved. Set aside.

Step 3

Heat the sesame oil in a large pan over medium heat.

Step 4

Add mustard seeds to the hot oil. Once they start to splutter, add channa dal and urad dal. Fry until they turn light golden brown.

Step 5

Add the dried red chilies and curry leaves. Stir them for about a minute until the chilies darken slightly.

Step 6

Stir in the peanuts and fry for about 2 minutes, making sure they are well roasted.

Step 7

Add turmeric powder and asafoetida, stirring consistently to prevent burning.

Step 8

Pour the tamarind water into the pan carefully as it may splatter. Mix well with the tempering.

Step 9

Add salt and jaggery (if using), stir well, and let the mixture simmer on a low flame for about 10 minutes until the oil starts to separate from the tamarind paste.

Step 10

Once the tamarind sauce is cooked, remove it from the heat.

Step 11

Gradually mix the tamarind sauce with the cooled rice, gently combining them to avoid breaking the rice grains, ensuring even coating.

Step 12

Garnish the tamarind rice with fresh coriander leaves before serving.

Step 13

Serve the Dairy-Free Puliyogare at room temperature, or slightly warmed, as a delicious main course.

Nutrition Facts

Serving size	(895.6g)

Amount per serving	% Daily Value*
Calories	1736.6

Total Fat 83.3g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 24.6g
Cholesterol 0mg	0%
Sodium 2720.8mg	0%
Total Carbohydrate 212.4g	0%
Dietary Fiber 27.1g	0%
Total Sugars 39.4g
Protein 45.3g	0%

Vitamin D 0IU	0%
Calcium 248.2mg	0%
Iron 16.0mg	0%
Potassium 2002.7mg	0%

*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.

Source of Calories

Fat: 42.1%

Protein: 10.2%

Carbs: 47.7%