Soy-Free Puliyogare (Tamarind Rice)

Savor the irresistible tangy and earthy flavors of Soy-Free Puliyogare, a South Indian-inspired tamarind rice that's as wholesome as it is delicious. Made with aromatic basmati rice and a luscious tamarind pulp base, this recipe embraces the rich nuttiness of sesame oil, the crunch of roasted peanuts, and the warm spice of dry red chilies. Toasted lentils, mustard seeds, and curry leaves add layers of texture and traditional flair, while a touch of jaggery balances the bold tanginess with subtle sweetness. Perfect for those seeking a soy-free alternative to this classic dish, this vegan-friendly recipe is quick to prepare in just 40 minutes and ideal for a flavorful weeknight dinner or a vibrant addition to a festive spread. Serve it warm or at room temperature for a satisfying, crowd-pleasing dish that's bursting with authentic flavors.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 0.5 cups Tamarind pulp
• 2 tablespoons Sesame oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 3 whole Dry red chilies
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 0.25 cups Roasted peanuts
• 2 tablespoons Chana dal
• 2 tablespoons Urad dal
• 0.25 teaspoon Asafoetida (hing)
• 1.5 teaspoons Salt
• 1 tablespoon Jaggery
• 1 teaspoon Coriander powder

Directions

Step 1

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

Step 2

In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice, cover, and simmer on low heat for about 15 minutes, or until the rice is cooked and the water is absorbed. Fluff it with a fork and let it cool.

Step 3

In a large skillet, heat the sesame oil over medium heat. Add the mustard seeds and allow them to splutter.

Step 4

Add the cumin seeds, dry red chilies, curry leaves, chana dal, and urad dal. Sauté until the dals turn golden brown.

Step 5

Stir in the asafoetida, turmeric powder, and roasted peanuts. Cook for an additional minute.

Step 6

Add the tamarind pulp, salt, jaggery, and coriander powder to the skillet. Mix well and let the mixture simmer for 5 minutes until it thickens slightly.

Step 7

Add the cooled rice to the tamarind mixture, gently mixing until the rice is fully coated with the masala.

Step 8

Adjust the salt and spice levels if needed. Serve warm or at room temperature as part of a meal or standalone dish.

Nutrition Facts

Serving size	(1295.8g)

Amount per serving	% Daily Value*
Calories	1350.7

Total Fat 52.4g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 17.3g
Cholesterol 0mg	0%
Sodium 3634.8mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 21.1g	0%
Total Sugars 72.5g
Protein 35.9g	0%

Vitamin D 0IU	0%
Calcium 319.3mg	0%
Iron 15.4mg	0%
Potassium 1737.0mg	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: 33.5%

Protein: 10.2%

Carbs: 56.3%