Tamil Nadu x Greece
Curd rice dolmades
Thayir sadam rolled up in vine leaves. The calmest snack at any party.
60 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original154kcalsame
4 gproteinsame
3 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the vine leaves and blanch in boiling water on high heat for 2 minutes. Drain and snip off any stems.
- 2Mash the rice lightly with the curd, milk and salt.
- 3Heat the oil in a small pan on medium heat. Crackle the mustard seeds, then fry the urad dal until golden. Add the curry leaves, ginger, chilli and asafoetida for 30 seconds. Stir into the rice with the cucumber, coriander and dill.
- 4Lay a leaf vein side up, put a tablespoon of rice near the stem end, fold in the sides and roll up tightly. Repeat.
- 5Pack seam side down in a dish and chill for 30 minutes.
- 6Drizzle with olive oil and lemon and scatter pomegranate before serving.
Serve it like this
Stack the dolmades in a neat pyramid on a white plate. Drizzle olive oil, scatter pomegranate and dill, and add a small bowl of curd and a lemon wedge.
