Puli Koozh Recipe: Rice Flour Porridge in Tamarind
Discover the delightful flavors of Tamil Nadu with this Puli Koozh recipe, a traditional rice flour porridge infused with the tangy essence of tamarind. This comforting dish is not only easy to prepare but also makes for an ideal breakfast or snack, perfect for enjoying with family and friends. Let’s dive into this recipe and savor the unique taste of South Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Rice | 1 cup |
| Tamarind | 1 tablespoon |
| Sesame (Gingelly) Oil | 3 tablespoons |
| Mustard Seeds | 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 | 3-1/2 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 160 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 20 minutes |
| Total Time | 25 minutes |
| Servings | 2 |
Instructions
To prepare the delicious Puli Koozh, begin by washing and soaking the idli rice in water for 5 to 6 hours. After soaking, grind the rice into a smooth paste, adding a little water as necessary. Once ground, set the paste aside for a minimum of 3 to 4 hours to enhance its texture.
Next, extract the juice from the tamarind by mixing it with 1/2 cup of water, allowing it to soak for a few minutes before straining the liquid into a bowl.
In a heavy-bottomed, preferably non-stick pan, heat the sesame oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, releasing their nutty aroma. Immediately add the dry red chillies, frying them for a few seconds until they darken slightly. Follow this with the chana dal and urad dal, allowing them to roast for a few minutes until they become golden and fragrant.
Add the curry leaves to the mixture, sautéing them until they crisp up and release their essence. This step infuses the oil with a vibrant flavor profile that complements the porridge beautifully.
Pour in the prepared tamarind juice along with the remaining 3 cups of water, then sprinkle in the turmeric powder and a pinch of salt. Stir the mixture well to combine all the ingredients thoroughly.
Bring the liquid to a rolling boil, and once boiling, reduce the heat to low. Gradually add the ground rice paste to the pan, stirring continuously to prevent any lumps from forming. It is essential to keep stirring to ensure the mixture does not stick to the bottom of the pan.
As the porridge cooks, it will begin to thicken. After about 8 to 10 minutes, the consistency should become a thick mass that starts to separate from the sides of the pan. This is an indication that your Puli Koozh is nearly done.
Remove the pan from heat. You have two options for serving: for a porridge-like dish, serve hot directly from the pan. Alternatively, if you prefer a firmer texture, grease a plate with a bit of sesame oil, pour the cooked koozh onto the plate, and spread it evenly using a spatula. Allow it to cool like a savory halwa.
If opting for the plate method, drizzle a teaspoon of sesame oil over the top and spread it with a spoon to prevent the surface from drying out. Let the koozh cool for about 30 minutes before cutting it into pieces.
Puli Koozh can be enjoyed hot, or it can be served at room temperature, making it a versatile addition to your morning breakfast or a tasty snack throughout the day. Relish this traditional Tamil Nadu delicacy with family or serve it as a unique dish at your next gathering, and watch as everyone delights in its rich flavors and comforting texture.
