Karnataka x Japan
Puliyogare maki rolls
Temple tamarind rice rolled in nori with cucumber and peanuts. Puliyogare finally fits in a lunchbox, neatly.
60 minTime
13 gProtein each
mediumSpice
Tamarind rice for the road3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original518kcal
13 gprotein
6 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Wash the rice until the water runs clear. Cook with 360 ml water, covered, on low for 12 minutes, then rest 10 minutes.
- 2Soak the tamarind in 140 ml hot water and squeeze out the pulp.
- 3Heat the sesame oil, crackle mustard, add chana dal, urad dal, peanuts, curry leaves and asafoetida. Add the tamarind, turmeric, jaggery and salt and simmer 8 to 10 minutes. Stir in the puliyogare powder.
- 4Fold the gojju gently into the warm rice and spread it out to cool. Keep a few peanuts aside.
- 5Lay a nori sheet on a bamboo mat, spread a thin layer of rice with wet hands, leaving 2 cm at the top. Line cucumber, carrot and peanuts across and roll tightly.
- 6Rest seam down 5 minutes, then slice into 8 with a wet knife. Sprinkle sesame. Serve with curd seasoned with salt.
Serve it like this
Lay the slices in two neat lines on a long plate, cut side up, with a small bowl of curd and a few curry leaves fried crisp.
