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: 1.5 cups
519cal
10gprotein
76gcarbs
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 breakfast staple! This fluffy, savory omelette is packed with finely chopped onions, green chilies, and fresh coriander, making it a quick and delicious meal any time of day.
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.
Tangy, aromatic Puliyodarai with protein-packed Muttai Omelette – a quick, satisfying meal!
This tamil dish is perfect for lunch. With 754.58 calories and 14.59g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
black peppercorns
(for the spice powder)
0.25 tsp fenugreek seeds (for the spice powder)
1 tsp mustard seeds (for tempering)
1 tsp urad dal (for tempering)
0.25 cup peanuts (raw, skin on or off)
15 pcs curry leaves (one sprig)
0.5 tsp hing
0.5 tsp turmeric powder
1 tbsp jaggery (grated or powdered)
1.5 tsp salt
Instructions
1
Cook the rice and prepare the tamarind.
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.
46cal
0gprotein
1gcarbs
5gfat
Ingredients
4 Large Eggs (Use fresh, room temperature eggs for a fluffier texture.)
1 Small Onion (Finely chopped.)
2 Green Chilies (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Freshly chopped.)
0.25 tsp Turmeric Powder (Adds color and a mild flavor.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground for best flavor.)
2 tsp Oil (Use coconut oil for authentic flavor, or any neutral cooking oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs.
Add the finely chopped onion, green chilies, and coriander leaves.
Sprinkle in the turmeric powder, salt, and freshly ground black pepper.
Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, airy, and slightly frothy. This is key to a fluffy omelette.
2
Cook the Omelettes
Place a non-stick skillet or tawa over medium heat. Add 1 teaspoon of oil and swirl to coat the surface.
Once the oil is hot (but not smoking), pour half of the egg mixture into the center of the pan. Gently tilt the pan to spread the mixture into an even circle.
Cook for about 2 minutes, or until the edges are set and the bottom is a light golden brown. You will see the top becoming less liquid.
Carefully flip the omelette using a spatula and cook for another 1 minute on the other side until it's cooked through.
Fold the omelette in half and slide it onto a plate.
Repeat the process with the remaining oil and egg mixture to make the second omelette.
3
Serve
Serve the Muttai Omelettes immediately while they are hot and fluffy.
They pair wonderfully with toast, bread, chapati, or as a side with rice and sambar.
