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
616cal
11gprotein
75gcarbs
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)
Crispy, light, and airy sun-dried rice crisps from Tamil Nadu. This traditional snack is made from a seasoned rice and sago batter, perfect for deep-frying and serving alongside a meal.
Tangy, energy-giving Tamarind Rice with crispy Vadam - perfect for a quick, flavorful meal!
This south_indian dish is perfect for lunch. With 773.97 calories and 12.84g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
7 pcs Dried Red Chilies (Broken into halves)
15 pcs Curry Leaves
1 tsp Turmeric Powder
0.5 tsp Hing (Asafoetida)
1 tbsp Jaggery (Grated or powdered)
2 tsp Salt (Adjust to taste)
2 tbsp Coriander Seeds (For spice powder)
1 tsp Black Peppercorns (For spice powder)
0.5 tsp Fenugreek Seeds (For spice powder)
1 tbsp White Sesame Seeds (For spice powder)
Instructions
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
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.
8
Serving size: 1 serving
158cal
2gprotein
22gcarbs
7gfat
Ingredients
1 cup Rice Flour (Store-bought or homemade)
0.25 cup Sabudana (Also known as sago or javvarisi)
5 cup Water (Divided for soaking, slurry, and cooking)
5 count Green Chilies (Adjust to your spice preference)
1 tsp Cumin Seeds
0.5 tsp Hing (Asafoetida powder)
1.5 tsp Salt (Adjust to taste)
2 cup Oil (For deep frying)
Instructions
1
Prepare Sago and Chili Paste
Rinse the sabudana (sago) thoroughly under running water.
Soak the sabudana in 1 cup of water for at least 2-3 hours, or until it becomes soft and can be easily mashed.
Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed, but a dry paste is preferred.
2
Create the Rice Flour Slurry
In a medium bowl, combine the rice flour with 2 cups of water.
Whisk vigorously to ensure there are absolutely no lumps. The resulting slurry should be smooth and have a thin, milky consistency.
3
Cook the Vadam Batter (Koozh)
In a heavy-bottomed pot or kadai, bring the remaining 2 cups of water to a rolling boil.
Drain any excess water from the soaked sabudana and add it to the boiling water. Cook for about 5-7 minutes, stirring occasionally, until the sabudana turns translucent.
Reduce the heat to low. While stirring the boiling water continuously with a whisk, slowly pour in the rice flour slurry. This prevents lumps from forming.
Continue to cook on low-medium heat for 12-15 minutes, stirring constantly with a sturdy spatula. The mixture will thicken into a glossy, thick, and sticky porridge (koozh). It's cooked when it no longer tastes of raw flour.
4
Season and Cool the Batter
Turn off the heat. Immediately add the green chili paste, cumin seeds, hing, and salt to the hot koozh.
Mix thoroughly until all the seasonings are evenly distributed.
Allow the mixture to cool down for 15-20 minutes. It should be warm to the touch but not scalding hot, making it manageable for piping.
5
Pipe and Sun-Dry the Vadams
Spread a clean plastic sheet, parchment paper, or a clean white cloth (veshti) in an area with direct, strong sunlight, like a terrace or balcony.
Fill a piping bag with a plain nozzle, a murukku press, or a thick ziplock bag with a corner snipped off with the warm batter.
Pipe small, coin-sized circles or random squiggles onto the sheet, leaving a little space between each vadam for air circulation.
Sun-dry for 2-4 days, depending on the intensity of the sun. After the first day, when the top is dry, gently peel and flip each vadam to ensure even drying.
The vadams are ready when they are completely moisture-free, brittle, hard, and slightly translucent.
6
Store and Fry for Serving
Once completely dried, store the vadams in a clean, airtight container at room temperature. They can be stored for over a year.
To serve, heat oil in a kadai over medium-high heat. To check if the oil is ready, drop a tiny piece of vadam; it should sizzle and rise to the surface immediately.
Carefully drop a few vadams into the hot oil. They will puff up and turn crisp and white in just 5-10 seconds.
Using a slotted spoon, quickly remove the fried vadams and drain them on a paper towel to absorb excess oil.
Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or curd rice.
