Puliyodharai, Egg Fry and Appalam

Instructions

1. 1

   Cook and Cool the Rice

   • 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. 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. 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. 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. 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.