A classic South Indian tamarind rice that's tangy, spicy, and savory. This festive dish is made by mixing cooked rice with a special tamarind paste and a crunchy tempering of lentils and peanuts.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1.5 cups
464cal
12gprotein
90gcarbs
Ingredients
2 cup Sona Masuri Rice (Or any other short to medium-grain rice)
4 cup Water (For cooking rice)
1 tsp Sesame Oil (For drizzling on cooked rice)
50 g Tamarind (Seedless, about a large lemon-sized ball)
A refreshing and cooling Andhra-style yogurt dip made with grated cucumber and a savory tempering of mustard seeds and lentils. It's the perfect side dish to balance spicy South Indian meals.
Crispy, sun-dried rice fritters from the heart of Andhra Pradesh. Made with rice and sago, these savory crackers are stored for months and fried to golden perfection, offering a delightful crunch with every meal.
About Pulihora, Perugu Pachadi and Biyyam Vadiyalu
Tangy Pulihora with gut-friendly raita & crispy vadiyalu – an energy-giving, flavorful feast!
This south_indian dish is perfect for lunch. With 787.67 calories and 26.24g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
4 Dried Red Chilies (Broken into halves)
3 Green Chilies (Slit lengthwise)
1 sprig Curry Leaves
0.5 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder
1 tbsp Jaggery (Grated or powdered)
1.5 tsp Salt (Adjust to taste)
Instructions
1
Cook and Cool the Rice
Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 4 cups of water until each grain is cooked yet firm and separate. Avoid overcooking.
Once cooked, immediately spread the rice onto a wide plate or tray to cool down completely. This is a crucial step to prevent the final dish from becoming mushy.
Drizzle 1 teaspoon of sesame oil over the warm rice and gently fluff with a fork. This prevents the grains from clumping together as they cool.
2
Prepare the Tamarind Pulp
While the rice cools, soak the tamarind in 1 cup of hot water for about 20 minutes to soften it.
Using your hands, squeeze the softened tamarind thoroughly to extract all the thick pulp.
Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to get a smooth, thick tamarind extract. Discard the leftover fibers and seeds.
3
Make the Pulihora Paste (Pulikachal)
Heat 4 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter.
Add the chana dal, urad dal, and peanuts. Sauté for 2-3 minutes, stirring continuously, until the dals turn golden brown and the peanuts are crisp.
Add the broken dried red chilies, slit green chilies, and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves become fragrant.
Stir in the asafoetida and turmeric powder and cook for 10 seconds.
Carefully pour the prepared tamarind extract into the pan. Add salt and grated jaggery. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the paste thickens to a jam-like consistency and you see oil separating from the sides.
4
Combine Rice and Paste
Ensure the rice is completely cool to the touch. Transfer it to a large mixing bowl.
Add the prepared Pulihora paste to the rice, one spoonful at a time. This allows for even distribution.
Gently mix with a spatula or clean hands, ensuring every grain of rice is evenly coated with the paste. Be careful not to break or mash the rice grains.
5
Rest and Serve
Cover the mixed Pulihora and let it rest at room temperature for at least 30-60 minutes. This allows the rice to absorb all the tangy and spicy flavors of the paste.
Serve the Pulihora at room temperature, as is or with a side of papad, fried chilies (mor milagai), or a simple yogurt raita.
160cal
12gprotein
9gcarbs
9gfat
Ingredients
2 cup Thick Curd (Whisked until smooth)
1 medium Cucumber (Peeled and grated)
2 pcs Green Chilli (Finely chopped)
2 tbsp Coriander Leaves (Finely chopped)
0.75 tsp Salt (Or to taste)
2 tsp Oil (Coconut or any neutral oil)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
0.5 tsp Chana Dal
1 pc Dried Red Chilli (Broken into two)
8 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
Instructions
1
Prepare the Yogurt Base
In a medium bowl, whisk the thick curd until it is completely smooth and creamy, with no lumps.
For a thicker pachadi, gently squeeze the grated cucumber between your palms to remove excess water before adding it to the bowl.
Add the grated cucumber, finely chopped green chillies, chopped coriander leaves, and salt to the whisked curd.
Mix everything thoroughly until well combined. Set aside while you prepare the tempering.
2
Make the Tempering (Tadka)
Heat oil in a small pan (tadka pan) over medium heat. The oil should be hot but not smoking.
Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dried red chilli, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves become crisp and aromatic.
1 cup Sona Masuri Rice (Or any short-grain raw rice)
0.25 cup Sabudana (Also known as sago or tapioca pearls)
5 pcs Green Chillies (Adjust to your spice preference)
1 tbsp Cumin Seeds
1 tbsp Sesame Seeds (White or black)
1.5 tsp Salt (Adjust to taste)
6 cup Water (For cooking the porridge)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Soak Rice and Sago
Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2
Grind the Batter
Drain all the water from the soaked rice and sabudana.
Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3
Cook the Porridge
Pour the ground batter into a heavy-bottomed pot or kadai.
Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4
Add Spices and Cool
Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5
Pipe and Sun-Dry
Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6
Store the Vadiyalu
Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7
Fry and Serve
Heat vegetable oil in a kadai over medium-high heat for deep frying.
To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.
Immediately pour the hot, sizzling tempering over the yogurt and cucumber mixture. You should hear a satisfying sizzle as it hits the cool yogurt.
Quickly mix everything together to incorporate the aromatic flavors of the tempering throughout the pachadi.
For the best flavor, cover and chill the Perugu Pachadi in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Serve chilled as a side dish with rice, biryani, pulao, or any spicy curry.
