A classic South Indian tamarind rice, bursting with tangy, spicy, and savory flavors. This beloved temple-style dish features rice mixed with a special tamarind paste and crunchy peanuts.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
613cal
11gprotein
74gcarbs
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)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
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 Puliyodharai, Curd and Appalam
Tangy Tamarind Rice with cool curd and crispy appalam – a gut-friendly comfort food!
This south_indian dish is perfect for lunch or dinner. With 988.8300000000002 calories and 25.96g of protein per serving, it's a nutritious choice for your meal plan.
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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
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
Make the Tamarind Paste (Pulikachal)
Soak 50g of tamarind in 1.5 cups of hot water for 20-30 minutes. Squeeze the tamarind thoroughly to extract a thick pulp. Strain the liquid, discarding any fibers and seeds.
Heat 4 tbsp of gingelly oil in a heavy-bottomed pan or kadai over medium heat. Add 1 tsp mustard seeds and let them splutter.
Pour in the tamarind extract. Add the remaining 1/2 tsp turmeric powder, 1/2 tsp hing, 1 tbsp jaggery, and 1.5 tsp salt.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, stirring occasionally, until the paste thickens considerably and you see oil separating at the edges.
Add 2-3 tablespoons of the freshly ground spice powder to the paste. Mix well and cook for another 2-3 minutes until fragrant. Turn off the heat. This concentrated paste is called Pulikachal.
4
Prepare the Final Tempering
In a separate small pan, heat the remaining 2 tbsp of gingelly oil over medium heat.
Add 1 tbsp chana dal, 1 tsp urad dal, and 1/4 cup peanuts. Sauté for 2-3 minutes until the dals turn golden and the peanuts are crisp.
Add the remaining 3 broken dried red chilies and 15 curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
5
Combine and Serve
In a large mixing bowl with the cooled rice, add about 4-5 tablespoons of the prepared Pulikachal paste. You may not need all of it; add according to your taste preference.
Pour the entire tempering (with the oil) over the rice.
Gently mix everything together with a light hand or a spatula, ensuring the rice grains are evenly coated but not mashed.
Taste and add more salt or Pulikachal if needed. Let the Puliyodharai rest for at least 30-60 minutes to allow the flavors to meld beautifully.
Serve at room temperature with appalam (papad), vadam, or a simple potato fry.
Servings
4
Serving size: 1 serving
162cal
9gprotein
13gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
