Low Iodine Vegan Tamarind Rice (Pulihora)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice (such as sona masoori or basmati)
- 2 ¾ cups water
For the tamarind tempering
- 3 tbsp tamarind paste (or ¼ cup tamarind concentrate, thinned with 2 tbsp water)
- 3 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp black mustard seeds
- 1 tsp chana dal (split chickpeas)
- 1 tsp urad dal (split black lentils)
- 2 dried red chilies, broken in half
- ¼ tsp asafoetida (hing)
- 10–12 fresh curry leaves
- 1 tsp ground turmeric
- 1 ½ tsp salt, plus more to taste
- 1 tsp jaggery sugar or coconut sugar
- ⅓ cup raw peanuts
- 1–2 fresh green chilies, slit lengthwise (optional)
Can be omittedgreen chilies
Instructions
- 1
Combine the rinsed rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook for 15 minutes, until the water is fully absorbed and the rice is tender. Remove from the heat and let it rest, covered, for 10 minutes. Spread the cooked rice onto a large plate or sheet pan and allow it to cool to room temperature — the grains should be separate and not sticky.
- 2
Heat the oil in a large skillet or wok over medium heat. Add the peanuts and cook, stirring frequently, for 3–4 minutes until they are golden and fragrant, watching closely as they can brown quickly. Transfer the peanuts to a small bowl and set aside.
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