Puli Koozh Recipe: Rice Flour Porridge in Tamarind
Puli Koozh is a traditional South Indian dish, popular in Tamil Nadu, that serves as a comforting breakfast or evening snack. This flavorful rice flour porridge is prepared by cooking rice flour in a tangy tamarind broth spiced with mustard seeds, curry leaves, and a delightful mix of dals. The dish can be enjoyed either hot as a creamy porridge or allowed to cool and set into firm, fudgy pieces, making it a versatile and heavenly treat at any time of the day.
Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Serving Size: 4-6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Rice | 1 cup |
| Tamarind | 1 tablespoon |
| Sesame (Gingelly) Oil | 3 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| White Urad Dal (Split) | 2 tablespoons |
| Curry Leaves | A few |
| Dry Red Chillies | 3 |
| Asafoetida (Hing) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Water | 3 ½ cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sodium | 100 mg |
(Note: Nutritional values are approximate and will vary based on specific ingredients used.)
Instructions
-
Prepare the Rice Paste:
- Begin by washing the Idli rice thoroughly. Soak the rice in water for 5 to 6 hours to soften.
- After soaking, grind the rice into a smooth paste by adding a little water as needed. Set the rice paste aside for 3 to 4 hours to allow it to ferment slightly.
-
Extract Tamarind Juice:
- Soak 1 tablespoon of tamarind in ½ cup water. Extract the juice by squeezing it well and set aside.
-
Cook the Spices:
- In a heavy-bottomed pan, heat 3 tablespoons of sesame oil on medium heat. Once the oil is hot, add 1 teaspoon mustard seeds and let them splutter.
- Add the 3 dry red chillies, breaking them into pieces. Fry for a few seconds until they release a fragrant aroma.
- Now, add the 2 tablespoons of chana dal (Bengal gram) and 2 tablespoons of white urad dal (split). Allow the dals to roast for a few minutes until they turn golden brown.
- Add a few curry leaves and sauté for a minute until the leaves become crisp.
-
Prepare the Tamarind Broth:
- Pour the extracted tamarind juice into the pan along with 3 ½ cups of water. Stir well.
- Add 1 teaspoon turmeric powder (haldi) and salt to taste. Mix everything thoroughly.
-
Cook the Rice Paste:
- Once the tamarind broth comes to a rolling boil, reduce the heat to low and add the prepared rice paste into the pan. Stir continuously to avoid lumps from forming.
- The mixture will begin to thicken after about 8-10 minutes of cooking. Continue to stir and ensure that it doesn’t stick to the bottom of the pan.
-
Final Texture Check:
- As the rice paste thickens, it will start to pull away from the sides of the pan and form a dense mass. At this point, check the salt and adjust if needed.
-
Serving Options:
- Hot Porridge: Once the Puli Koozh has thickened to your liking, remove the pan from the heat. Serve it immediately as a comforting, tangy porridge.
- Chilled Fudge: For a different twist, grease a plate with a little oil and spread the thickened Puli Koozh on the plate using a spatula. Allow it to cool for 30 minutes. Once set, it will firm up into a savory fudge-like consistency.
- For extra flavor, drizzle a teaspoon of sesame oil over the cooled Puli Koozh before serving. Spread it with a spoon to prevent the top layer from drying out.
Serving Suggestions
Puli Koozh can be enjoyed as a light breakfast or snack, particularly during the morning or evening. Pair it with crispy snacks or serve it on its own as a hearty, satisfying dish. It can also be part of a larger South Indian meal, served with accompaniments like pickle or papad.
Tips and Variations
- Fermentation Time: The rice paste benefits from a short fermentation time (about 3-4 hours), as it enhances the texture and flavor. You can let it ferment overnight for a deeper, more tangy taste.
- Adjusting Spice Levels: If you prefer a milder version, reduce the number of dry red chillies used or omit them entirely.
- Vegan Option: This recipe is naturally vegan as it doesn’t require any dairy. Ensure that all ingredients used are vegan-friendly, especially if you’re using pre-made tamarind extract.
Why You Should Try This Recipe
Puli Koozh is a wonderful dish that captures the essence of traditional Tamil Nadu flavors with its tangy tamarind base and the richness of dals and spices. Whether you enjoy it hot as a porridge or let it cool into bite-sized pieces, this recipe is both comforting and nutritious. Its versatility allows it to be served in different ways, making it perfect for any time of the day. A true reflection of Tamil cuisine, Puli Koozh is a must-try for anyone looking to explore the depths of South Indian cooking.
Enjoy your Puli Koozh as a fulfilling meal, and dive into the warm, spicy goodness that will transport you straight to the heart of Tamil Nadu!
