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)
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Tangy, aromatic Tamarind Rice with crispy papad. An energy-giving meal, quick for any day!
This indian dish is perfect for lunch. With 713.38 calories and 17.1g of protein per serving, it's a low-phosphorus option 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.
98cal
6gprotein
17gcarbs
0gfat
Ingredients
8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)
Instructions
1
Prepare for Roasting
Ensure your gas stovetop is clean.
Turn the burner on to a medium-low flame.
Have a pair of long metal tongs and a serving plate ready.
2
Roast the Papad
Using the tongs, hold one papad flat, about 2-3 inches above the flame.
Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
Be vigilant, as it can go from perfectly roasted to burnt in a second.
3
Check for Doneness and Repeat
The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
Place the roasted papad on the serving plate.
Repeat the roasting process for the remaining 7 papads, one at a time.
4
Serve Immediately
Roasted papad is best served immediately while it is warm and at its crispiest.
Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.