A classic South Indian delight, this tangy and spicy tamarind rice is packed with flavor from a freshly ground spice mix and crunchy peanuts. It's a temple favorite that tastes even better the next day!
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
506cal
9gprotein
74gcarbs
Ingredients
1.5 cup rice (Sona Masuri or any short-grain rice works best)
3 cup water (for cooking rice)
50 g tamarind (seedless, about the size of a large lemon)
1.5 cup hot water (for soaking tamarind)
4 tbsp sesame oil (also known as gingelly oil)
1.5 tbsp coriander seeds (for the spice powder)
1 tbsp chana dal (for the spice powder)
5 pcs dried red chilies (for the spice powder, adjust to your spice level)
A classic South Indian thick chutney made by roasting coconut, lentils, and red chilies. This tangy and spicy condiment has a coarse texture and is perfect mixed with hot rice and a drizzle of sesame oil.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Prep2 min
Cook3 min
Servings4
Serving size: 1 serving
About Puliyodarai, Coconut Thuvaiyal and Appalam
Aromatic, tangy Puliyodarai with fresh coconut chutney and crispy appalam. An energy-giving, soul-satisfying meal!
This tamil dish is perfect for lunch. With 881.9200000000001 calories and 18.28g of protein per serving, it's a nutritious choice for your meal plan.
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Wash and cook 1.5 cups of rice with 3 cups of water until each grain is separate. Do not make it mushy.
Once cooked, spread the rice on a wide plate. Drizzle 1 tsp of sesame oil over it and gently mix. Let it cool completely.
Soak the tamarind in 1.5 cups of hot water for 30 minutes. Squeeze well to extract all the pulp, then strain and discard the solids. Keep the tamarind water aside.
2
Make the Puliyodarai spice powder.
In a small pan on low heat, dry roast the coriander seeds, 1 tbsp chana dal, 5 dried red chilies, peppercorns, and fenugreek seeds until they are fragrant and lightly browned, about 3-4 minutes.
Be careful not to burn the fenugreek seeds, as they will turn bitter.
Let the roasted spices cool down completely, then grind them into a coarse powder in a blender.
3
Prepare the Pulikachal (tamarind paste).
Heat the remaining sesame oil in a heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and let them splutter. Then add 1 tbsp chana dal, urad dal, and peanuts. Sauté until the dals turn golden brown and the peanuts are crunchy, about 2 minutes.
Add the 2 broken dried red chilies, curry leaves, and hing. Sauté for 30 seconds.
Carefully pour in the tamarind water. Add the turmeric powder, jaggery, and salt. Mix well.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the paste thickens and oil starts to separate at the edges.
4
Mix the rice.
Once the pulikachal has thickened, turn off the heat. Add 2-3 tablespoons of the freshly ground spice powder to the paste and mix well.
Add the cooled rice to the pan in batches. Gently mix everything together until the rice is evenly coated with the paste.
Avoid mashing the rice. Use a fork or a gentle hand to mix.
5
Rest and serve.
Cover the pan and let the Puliyodarai rest for at least 30 minutes. This allows the flavors to meld together.
Serve at room temperature with papad or a simple vegetable stir-fry.
163cal
3gprotein
12gcarbs
12gfat
Ingredients
1 cup Fresh Grated Coconut (frozen grated coconut can also be used)
2 tbsp Urad Dal (split and skinned black gram lentils)
4 pcs Dried Red Chilies (adjust to your spice preference)
1 inch piece Tamarind (seedless)
0.25 tsp Hing (asafoetida)
1.5 tbsp Sesame Oil (also known as gingelly oil)
0.5 tsp Mustard Seeds
6 pcs Curry Leaves (fresh)
0.75 tsp Salt (or to taste)
2 tbsp Water (as needed for grinding)
Instructions
1
Roast Lentils and Spices
Heat 1 tablespoon of sesame oil in a heavy-bottomed pan over low-medium heat.
Add the urad dal and dried red chilies. Sauté continuously for 3-4 minutes until the dal turns a deep golden brown and becomes aromatic.
Add the hing and stir for another 10-15 seconds.
2
Toast Coconut and Cool
Add the grated coconut to the pan. Continue to roast, stirring constantly, for 1-2 minutes until the coconut is fragrant. Do not let it brown.
Turn off the heat and immediately transfer the entire mixture to a plate to cool down completely. This prevents it from over-roasting in the hot pan.
3
Grind the Thuvaiyal
Once the mixture is at room temperature, transfer it to a grinder jar or a small food processor.
Add the tamarind piece and salt.
Grind to a coarse, thick paste without adding water at first. If the mixture is too dry to grind, add 1-2 tablespoons of water, a little at a time, just enough to get the blades moving. The final texture should be thick and coarse, not a smooth paste.
