Tamarind Rice

Name: Tamarind Rice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoons asafoetida; 1 teaspoon black mustard seeds; 1 teaspoons red chilli powder; 2 whole dry red chillis; 473 milliliters boiled white rice; 10 curry leaves; 1 teaspoon jaggery or demerara sugar; 1 teaspoon fenugreek seeds; 2 servings Kosher salt; 1 Tbsp peanuts; 118 milliliters tamarind juice; 1 teaspoons turmeric powder; 1 Tbsp vegetable oil

Tamarind Rice might be just the side dish you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 380 calories, 8g of protein, and 11g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have turmeric powder, vegetable oil, fenugreek seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat oil in a medium cast iron skillet over medium-high heat until shimmering. Stand back and add curry leaves, fenugreek seeds, black mustard seeds, bengal gram and peanuts (oil will sputter). Stir until the oil is infused with the flavours and the fragrance emanates from the mixture, about 5 minutes, reducing heat as necessary if curry leaves threaten to burn.

Ingredients you will need

Black Mustard Seeds