RAILU PALAHARAM

RAILU PALAHARAM is a traditional and authentic snack from Telangana cuisine which is stir-fried spicy steamed rice flour balls. The dish supposedly originates from the Arya Vysya or Komati community who are highly skilled in trading. The name of the dish comes from the fact that it was often carried along on long train journeys, “RAILU” means train, and “PALARAM/PALHARAM/PALAHARAM” means snacks. 

This is a humble dish with a unique recipe that shows how delicious recipes can be made using simple ingredients.

Origin of RAILU PALAHARAM

 In my home state, millets and rice are the staple foods and we make most of the dishes with rice. Maybe it is desserts, snacks, main course, breakfast, tiffins anything. And this is one such fun and delicious snack or tiffin item we love to make and have leisurely during weekends. The nutty taste from the moong dal, mild sweetness from freshly grated coconut, subtle spicy punch from Onion paste, is what make this stand out from other variants. Try out this yummy snack recipe and let me know the feedback.

Is this dish VEGAN?

yes, this dish is completely gluten-free and Vegan. Naturally gluten-free, vegan, it’s not only healthy but delicious as well. You can also omit Onion if you want to make it during fasting and make it a no onion garlic recipe for the Jain version. 

Ingredients

FOR RICE FLOUR BALLS
Rice flour 2 cups
Water 1.5 cups
Oil 2 tbsp
Salt 1 tsp

FOR STIR FRY
Freshly grated coconut 1/2 cup
Onion 1 small size
Moong dal 1/3 cup
Green chilies 4-5 no
Ginger – 1-inch piece
Salt to taste
Oil 1/4 cup
Turmeric powder – 2 pinches
Curry leaves  8-10 leaves
Cilantro chopped 1 tbsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tbsp
Whole Red chilies 2-3

Procedure

Making the rice balls

• Soak the moong dal for at least 30 mins.
• Boil 2 cups of water in a pan with a few pinches of salt, 2 tbsp of oil, and add rice flour and mix to form a thick dough.

• Let the dough cool for 5-10 min, later grease your palms with oil and make small rounds(green peas size) as below.

• In the meantime, heat a stockpot or steamer pot with 2 cups of water to steam the balls.

• Grease the steaming basket with a tbsp of oil and add the balls and steam until they turn translucent (approx. 15 mins) (You can also use an idli cooker).
• After 15 mins, take the steamed rice flour balls and keep them aside to let them cool down.

Making the rail palaram

• In a blender jar add soaked moong dal(keep a tbsp aside), green chilies, chopped onion, chopped ginger, and blend to a coarse paste.

• Heat a wide saute pan or Kadai and add oil (around 2 tbsp).
• Once the oil is hot enough add mustard seeds, cumin seeds, curry leaves, and let it splutter.

• Now add whole red chilies, urad dal, soaked moong dal, and let it fry for 2-3 mins.
• Add the blended spice mix and fry until the oil oozes out, now add in turmeric powder, salt, grated coconut, and mix well.

• Now add the steamed rice flour balls and mix them well and cook by covering it for 8-10 mins on medium flame (This helps the balls to absorb all the flavors).

• Serve hot garnished with chopped cilantro, dig in and enjoy.

Few Tips

• You can also add some urad dal and channa dal along with moong dal to increase the nutrition of this dish(but authentically only soaked moong dal is used)
• You can substitute the green chilies with red chili powder but green chilies(traditionally used) give the dish a more delicious flavor.
• If you want to make the dish quickly you can use the murukku maker and make thin noodles out of the rice flour dough and steam them.