Gluten-Free Puliyogare (Tamarind Rice)

Discover the bold and tangy flavors of **Gluten-Free Puliyogare (Tamarind Rice)**, a delightful South Indian delicacy that’s perfect for those following a gluten-free diet. Made with fragrant basmati rice and infused with a rich, homemade tamarind sauce, this recipe bursts with the zesty heat of curry leaves, dry red chilies, and the nutty crunch of roasted peanuts and sesame seeds. Traditionally spiced with mustard seeds, fenugreek, and turmeric, every bite delivers a harmonious balance of savory, tangy, and slightly sweet notes, thanks to a touch of jaggery. Ready in under an hour, this vibrant tamarind rice dish is ideal for lunch, dinner, or even as a festive offering. Serve warm as a standalone meal or pair with cooling yogurt or a side of vegetable curry for an unforgettable feast. Perfect for lovers of authentic Indian cuisine and those seeking easy, gluten-free comfort food options!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 0.75 cups Tamarind pulp
• 15 leaves Curry leaves
• 4 Dry red chilies
• 1 teaspoons Mustard seeds
• 1 teaspoons Cumin seeds
• 0.5 teaspoons Fenugreek seeds
• 2 tablespoons Chana dal (split chickpeas)
• 1 tablespoons Urad dal (split black gram)
• 0.5 cups Peanuts
• 3 tablespoons Sesame seeds
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Asafoetida (Hing)
• 1 teaspoons Salt
• 3 tablespoons Vegetable oil
• 2 tablespoons Jaggery

Directions

Step 1

Wash the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.

Step 2

In a large saucepan, bring 3 cups of water to a boil. Add the washed rice, cover, and reduce the heat to simmer. Cook for about 15-18 minutes until rice is tender and cooked through. Remove from heat and let it cool.

Step 3

Heat a tablespoon of oil in a pan over medium heat. Add peanuts and roast until golden brown. Remove and set aside.

Step 4

In the same pan, add sesame seeds and dry roast until they are golden and aromatic. Remove and allow to cool, then grind to a coarse powder.

Step 5

Heat the remaining oil in the pan. Add mustard seeds and let them splutter.

Step 6

Add cumin seeds, fenugreek seeds, chana dal, urad dal, and dry red chilies. Fry until the dals turn golden brown.

Step 7

Add curry leaves and a pinch of asafoetida. Stir well.

Step 8

Mix in the tamarind pulp, turmeric powder, salt, and jaggery. Cook this mixture on medium heat until it thickens and oil starts to separate, forming a thick tamarind sauce.

Step 9

Add the roasted peanuts and sesame seed powder to the tamarind sauce. Mix thoroughly.

Step 10

Finally, add the cooked rice to the pan and gently mix until the rice is thoroughly coated with the tamarind mixture. Be careful not to break the rice grains.

Step 11

Adjust salt to taste if needed. Serve warm as is or with a side of yogurt or vegetable curry.

Nutrition Facts

Serving size	(1444.9g)

Amount per serving	% Daily Value*
Calories	2043.6

Total Fat 99.0g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 38.5g
Cholesterol 0mg	0%
Sodium 2796.4mg	0%
Total Carbohydrate 270.2g	0%
Dietary Fiber 35.6g	0%
Total Sugars 118.5g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 426.2mg	0%
Iron 20.7mg	0%
Potassium 2675.9mg	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: 40.9%

Protein: 9.4%

Carbs: 49.7%