Allergens in Puliyodarai: peanuts, sesame, mustard.
Ingredients
Quantities for 4.
- 1 cup raw, cooked firm and spread out to cool Rice
- large lime-sized ball, soaked in 1.5 cups hot water Tamarind
- 6 tbsp Sesame Oilcold-pressed gingelly oil; the dish is built on it
- 1 tsp Mustard Seeds
- 2 tbsp Chana Dal
- 1 tbsp Urad Dal
- 4 tbsp, raw Peanut
- 5, broken Dried Red Chilli
- 1/2 tsp, dry-roasted and powdered Fenugreek Seedsbitter if you use more
- 1 tsp, dry-roasted and coarsely powdered Black Pepper
- 1 tsp Coriander Powder
- 1 tbsp, dry-roasted and powdered Sesameoptional
- 1/2 tsp Turmeric
- 1/2 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 sprigs Curry Leaves
- 1 tsp, grated Jaggery
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the tamarind in hot water 20 minutes, then squeeze hard and strain. You want about 1.25 cups of thick extract.
- Dry-roast the fenugreek, pepper and sesame separately on low heat, cool them, and grind to a coarse powder.
- Cook the rice with 1.75 cups water so it stays separate, then spread it out and cool it completely.
Method
- Heat 4 tbsp sesame oil in a heavy kadhai and pop the mustard seeds.
- Add the peanuts, chana dal and urad dal and fry until all three are deep gold, about 3 minutes.
- Add the red chillies, curry leaves and hing and fry 20 seconds until the chillies puff.
- Pour in the tamarind extract with the turmeric, coriander powder, jaggery and salt. It will spit, so stand back.
- Simmer on medium heat for 15 to 20 minutes until the paste thickens, darkens and the oil separates and pools at the edges.This oil-separation is the doneness test; before it, the rice tastes raw and sour.
- Stir in the roasted fenugreek, pepper and sesame powder and cook 1 minute more, then take it off the heat.
- Fold roughly half the paste into the cooled rice with the remaining 2 tbsp sesame oil.Add the paste in stages and taste. Puliyodarai should be tangy, not punishing.
- Rest at least 30 minutes before serving so the rice takes on the colour evenly.It genuinely improves after a couple of hours.
Storage
The tamarind paste keeps 3 weeks refrigerated in a clean jar under a film of sesame oil, and that is the part built to last. Mixed rice is not: cool it quickly and refrigerate within two hours, then eat within 2 days. Mix only as much rice as you need and keep the rest of the paste back.
Nutrition Medium estimate
One serving of Puliyodarai (103 g) is about 521 calories, or 504 calories per 100 g.
Low protein: 10 g a serving, 8% of the calories
| Per serving103 g | Per 100 g | |
|---|---|---|
| Calories | 521 kcal | 504 kcal |
| Protein | 9.9 g | 10 g |
| Carbohydrate | 50.5 g | 49 g |
| of which sugars | 2.6 g | 2 g |
| Fibre | 3.7 g | 4 g |
| Fat | 32.1 g | 31 g |
| of which saturated | 4.5 g | 4 g |
| of which unsaturated | 26.0 g | 25 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.