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
508cal
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)
Crispy, savory, and incredibly addictive, these South Indian raw banana chips are a classic snack. Thinly sliced plantains are fried to golden perfection and seasoned simply with salt and chili powder.
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
Tangy Puliyodarai, crispy Vazhakkai chips, and gut-friendly vegan curd rice – an energy-giving feast!
This tamil dish is perfect for dinner. With 1039.26 calories and 18.590000000000003g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
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.
213cal
1gprotein
16gcarbs
17gfat
Ingredients
4 pcs vazhakkai (large, firm and green)
2 cup coconut oil (for deep frying)
0.5 tsp turmeric powder
1 tsp salt
0.25 cup water
0.5 tsp red chili powder (optional, for sprinkling)
Instructions
1
Prepare the bananas
Peel the raw bananas completely, removing the green skin.
Immediately place the peeled bananas in a bowl of water to prevent them from turning brown.
2
Make the turmeric-salt solution
In a small bowl, mix the turmeric powder and salt with 1/4 cup of water.
Stir well until the salt is completely dissolved. Set this aside.
3
Heat the oil for frying
Pour the coconut oil into a heavy-bottomed kadai or pan.
Heat the oil over medium heat. To check if it's ready, drop a small piece of banana in; it should sizzle and rise to the top immediately.
4
Slice and fry the chips
Take one peeled banana, pat it dry completely.
Using a mandoline slicer or a sharp knife, slice the banana directly into the hot oil. Do this in batches to avoid overcrowding the pan.
Fry for about 2-3 minutes, stirring occasionally, until the slices are slightly crisp.
5
Season the chips while frying
Once the chips are semi-crisp, carefully add 1 teaspoon of the prepared turmeric-salt water to the hot oil. Be cautious as the oil will splutter vigorously.
Continue to fry until the sizzling sound stops completely. This indicates all moisture has evaporated and the chips are perfectly crisp.
The chips should be light golden and make a crisp sound when stirred.
6
Drain and season the chips
Using a slotted spoon, remove the chips from the oil and drain them on a wire rack or paper towels to remove excess oil.
If using, sprinkle red chili powder over the hot chips and toss gently to coat.
Repeat the frying and seasoning process for the remaining bananas.
7
Cool and store
Let the Vazhakkai Chips cool down completely to room temperature.
Store them in an airtight container to maintain their crispness. They stay fresh for up to a week.
1.5 cup Curd (Thick, plain yogurt, preferably full-fat for creaminess)
0.5 cup Milk (Boiled and cooled to room temperature)
1 tsp Salt (Adjust to taste)
2 tbsp Gingelly Oil (Sesame oil, or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilli (Slit lengthwise)
1 inch Ginger (Finely grated)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (Optional, for garnish)
Instructions
1
Cook the rice until very soft. This takes about 15-20 minutes.
Wash 1 cup of rice thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rice with 3 cups of water. Cook for 4-5 whistles on medium heat.
Alternatively, cook the rice in a pot on the stovetop with the same amount of water until it is very soft and mushy.
Once cooked, transfer the rice to a large mixing bowl. Allow it to cool down to room temperature for about 10-15 minutes.
Using the back of a ladle or a potato masher, gently mash the cooled rice. This step is crucial for achieving the classic creamy texture.
2
Prepare the curd and rice mixture. This takes about 2 minutes.
To the mashed, cooled rice, add 1.5 cups of curd, 0.5 cup of milk, and 1 tsp of salt.
Mix everything together thoroughly until you have a smooth, creamy, and uniform consistency. The milk helps balance the sourness of the curd and keeps the dish fresh longer.
3
Prepare the tempering (tadka). This takes about 3 minutes.
Heat 2 tbsp of gingelly oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-45 seconds, stirring continuously, until they turn a light golden brown.
Reduce the heat to low, then add 1/4 tsp hing, the slit green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Combine, garnish, and serve. This takes about 2 minutes.
Immediately pour the hot tempering over the prepared curd rice mixture.
Mix well to ensure the flavors of the tempering are evenly distributed.
Garnish with 2 tbsp of freshly chopped coriander leaves and 1/4 cup of pomegranate arils (if using).
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing experience.
