Tamil Nadu x Japan
Curd rice yaki onigiri
Thayir sadam got a tan and a crunchy jacket. Still cools you down from the inside.
35 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original378kcalsame
9 gproteinsame
2 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse and cook the rice with 1 1/2 cups water, covered on low heat, 15 minutes. Rest 10 minutes, then spread to cool slightly.
- 2Heat the oil on medium heat, crackle mustard and urad dal, then add curry leaves, ginger, chilli and asafoetida for 30 seconds.
- 3Mix the rice with the hung curd, salt and tadka until just combined, then fold in the pomegranate.
- 4With wet, salted hands, press 1/3 cup portions into firm triangles about 2 cm thick.
- 5Stir the soy, grated raw mango, chilli powder and honey into a glaze. Heat the ghee in a nonstick pan on medium heat.
- 6Griddle the onigiri 4 minutes a side, brushing with glaze in the last minute and turning once more.
Serve it like this
Stand three triangles upright on a slate, each wrapped at the base with a strip of nori. Add dots of mango glaze and a scatter of pomegranate and curry leaves.
