Nut-Free Puliyogare (Tamarind Rice)

Discover a delicious twist on a classic South Indian favorite with this Nut-Free Puliyogare (Tamarind Rice) recipe, perfect for those with nut allergies or looking for a simplified version of the beloved dish. This vibrant and tangy rice dish combines fluffy cooked rice with a flavorful tamarind base infused with aromatic spices like mustard seeds, asafoetida, and curry leaves, along with the subtle sweetness of jaggery. Toasted lentils add a delightful crunch, while sesame oil enhances the authentic taste without the need for peanuts. Ready in just 30 minutes, this quick and easy tamarind rice makes for a wholesome vegetarian meal or a satisfying lunchbox option. Garnish with chopped coriander or sesame seeds and pair it with yogurt or pickles for a truly comforting experience that captures the essence of traditional Puliyogare without the nuts!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Cooked rice
• 2 tablespoons Tamarind paste
• 3 tablespoons Sesame oil
• 1 teaspoon Mustard seeds
• 1 tablespoon Chana dal (split Bengal gram)
• 1 tablespoon Urad dal (split black gram)
• 3 pieces Dried red chilies
• 1 sprig Curry leaves
• 1 teaspoon Turmeric powder
• 1 pinch Asafoetida (hing)
• 1 teaspoon Jaggery (grated)
• 1 teaspoon Salt
• 2 pieces Green chilies
• 2 tablespoons Coriander leaves (finely chopped)
• 1 tablespoon White sesame seeds (optional for garnish)

Directions

Step 1

Ensure the rice is cooked and cooled. It should be separate and fluffy. You can use leftover rice or cook fresh rice and let it cool down completely.

Step 2

In a small bowl, dilute the tamarind paste with a little water to make a thick tamarind extract. Set aside.

Step 3

Heat sesame oil in a large pan over medium heat. Add mustard seeds and let them splutter.

Step 4

Once the mustard seeds start to pop, add chana dal and urad dal. Fry until they turn golden brown.

Step 5

Add dried red chilies and sauté for a few seconds. Then, add the curry leaves and let them sizzle.

Step 6

Add finely chopped green chilies, turmeric powder, asafoetida, and the prepared tamarind extract. Stir well.

Step 7

Add salt and jaggery to the mixture. Mix thoroughly and simmer it for about 5-7 minutes until the raw smell of tamarind disappears, and the oil separates from the paste.

Step 8

Add the cooked and cooled rice to the pan gradually, mixing carefully to coat the rice evenly with the prepared tamarind paste. Ensure it's mixed gently to avoid breaking the rice.

Step 9

Taste and adjust salt or any seasonings if necessary.

Step 10

Turn off the heat and garnish with chopped coriander leaves and optional toasted sesame seeds.

Step 11

Serve warm with a side of yogurt or pickles for a satisfying meal.

Nutrition Facts

Serving size	(554.0g)

Amount per serving	% Daily Value*
Calories	1154.7

Total Fat 48.9g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 17.5g
Cholesterol 0mg	0%
Sodium 2392.2mg	0%
Total Carbohydrate 159.8g	0%
Dietary Fiber 11.7g	0%
Total Sugars 24.5g
Protein 20.0g	0%

Vitamin D 0IU	0%
Calcium 198.4mg	0%
Iron 11.4mg	0%
Potassium 1014.3mg	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: 38.0%

Protein: 6.9%

Carbs: 55.1%