Tamarind Rice from Char's Kitchen

Discover the bold and tangy flavors of "Tamarind Rice from Char's Kitchen," a South Indian-inspired dish that's equal parts comforting and vibrant. Perfectly fluffed rice is infused with a zesty tamarind concentrate, aromatic curry leaves, and a delightful mix of crunchy roasted peanuts and golden-browned lentils. This recipe combines the rich nuttiness of sesame oil with the subtle sweetness of jaggery, creating a harmonious balance of taste. Seasoned to perfection with spices like turmeric and asafoetida, and garnished with fresh coriander, it's a flavor-packed vegetarian meal that's as easy to make as it is irresistible. Ready in under 30 minutes, this tamarind rice is ideal for a quick weekday lunch or a festive side dish. Serve it warm with crispy papadams or chilled yogurt to complete the experience! Keywords: tamarind rice recipe, South Indian rice dish, vegetarian tamarind rice, Char's Kitchen recipes, quick Indian lunch recipes.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Cooked rice
• 2 tablespoons Tamarind pulp
• 3 tablespoons Oil (preferably sesame oil)
• 1 teaspoon Mustard seeds
• 3 pieces Dry red chilies
• 10 leaves Curry leaves
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Chana dal (split chickpeas)
• 1 tablespoon Urad dal (split black gram)
• 0.25 cup Roasted peanuts
• 1 teaspoon Salt
• 1 teaspoon Jaggery (grated)
• 0.5 cup Water
• 2 pieces Green chilies (slit)
• 1 tablespoon Fresh coriander leaves (for garnish)

Directions

Step 1

Cook 3 cups of rice, fluff it gently, and set aside to cool. Ensure the grains remain separate by spreading it on a plate if needed.

Step 2

In a small bowl, dissolve 2 tablespoons of tamarind pulp in 0.5 cups of water. Strain to remove any fibers or seeds, creating a smooth tamarind concentrate.

Step 3

Heat 3 tablespoons of sesame oil in a large pan or wok over medium heat.

Step 4

Add 1 teaspoon of mustard seeds and allow them to splutter.

Step 5

Add 3 dry red chilies (broken into halves), 10 fresh curry leaves, 2 slit green chilies, and 1/4 teaspoon asafoetida. Sauté for 30 seconds until aromatic.

Step 6

In the same pan, add 1 tablespoon each of chana dal and urad dal. Fry until golden brown, stirring constantly to prevent burning.

Step 7

Add 0.25 cups of roasted peanuts and stir for a minute.

Step 8

Lower the heat and pour in the tamarind concentrate prepared earlier. Stir well.

Step 9

Season with 0.5 teaspoon turmeric powder, 1 teaspoon salt, and 1 teaspoon grated jaggery. Mix thoroughly.

Step 10

Simmer the mixture for 5–7 minutes until it thickens slightly and the oil begins to separate. Stir occasionally during this process.

Step 11

Turn off the heat and gently fold the prepared tamarind sauce into the cooled cooked rice. Mix evenly until the rice is well-coated with the sauce.

Step 12

Let the tamarind rice sit for 10 minutes to allow the flavors to meld together.

Step 13

Garnish with freshly chopped coriander leaves and serve warm with papadams, fried curd chilies, or yogurt on the side.

Nutrition Facts

Serving size	(878.1g)

Amount per serving	% Daily Value*
Calories	1515.6

Total Fat 64.1g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 2390.2mg	0%
Total Carbohydrate 207.8g	0%
Dietary Fiber 12.2g	0%
Total Sugars 23.6g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 166.5mg	0%
Iron 11.2mg	0%
Potassium 1160.3mg	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: 37.6%

Protein: 8.1%

Carbs: 54.2%