Egg Pepper Fry, Puliyodharai and Appalam

Ingredients

• 1.5 cup Sona Masuri Rice (Or any short-grain rice)
• 3 cup Water (For cooking rice)
• 50 g Tamarind (Seedless, about a large lemon-sized ball)
• 1.5 cup Hot Water (For soaking tamarind)
• 7 tbsp Gingelly Oil (Also known as Indian sesame oil)
• 1 tsp Mustard Seeds
• 2 tbsp Chana Dal
• 1.5 tsp Urad Dal
• 0.25 cup Peanuts (Raw)
• 7 pcs Dried Red Chilies (Broken into halves)
• 15 pcs Curry Leaves
• 1 tsp Turmeric Powder
• 0.5 tsp Hing (Asafoetida)
• 1 tbsp Jaggery (Grated or powdered)
• 2 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Seeds (For spice powder)
• 1 tsp Black Peppercorns (For spice powder)
• 0.5 tsp Fenugreek Seeds (For spice powder)
• 1 tbsp White Sesame Seeds (For spice powder)

Instructions

1. 1

   Cook and Cool the Rice

   • Wash 1.5 cups of rice thoroughly. Cook with 3 cups of water until the grains are fluffy and separate, not mushy. A pressure cooker (2 whistles) or a pot works well.
   • Once cooked, immediately spread the rice on a wide plate or tray. This helps it cool down faster and prevents clumping.
   • Drizzle 1 tbsp of gingelly oil, 1/2 tsp of turmeric powder, and 1/2 tsp of salt over the hot rice. Gently fluff with a fork to coat the grains without breaking them. Let it cool completely for at least 30-45 minutes.
2. 2

   Prepare the Puliyodharai Spice Powder

   • In a small, dry pan over low heat, roast 2 tbsp coriander seeds, 1 tbsp chana dal, 1/2 tsp urad dal, 1/2 tsp fenugreek seeds, 1 tsp black peppercorns, and 4 dried red chilies.
   • Roast for 3-4 minutes, stirring continuously, until they become aromatic and the dals turn a light golden brown. Be careful not to burn them.
   • Add 1 tbsp of white sesame seeds and roast for another 30-60 seconds until they start to pop.
   • Remove from heat and let the mixture cool completely. Grind into a slightly coarse powder using a spice grinder or blender.
3. 3

   Make the Tamarind Paste (Pulikachal)

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.