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Puliyodharai Recipe

Time and servings

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Ingredients

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for puliyodharai masala powder:

  • 1 tsp sesame oil / gingelly oil / nalla ennai
  • 1 tsp coriander seeds
  • 2 tsp urad dal
  • 2 tsp chana dal
  • ½ tsp pepper
  • ¼ tsp methi / fenugreek seeds
  • 4 dried kashmiri red chilli
  • 1 tbsp sesame / til

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other ingredients:

  • 2 tbsp sesame oil / gingelly oil
  • 1 tsp mustard / rai
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 2 tbsp peanuts (roasted)
  • 1 dried kashmiri red chilli (broken)
  • few curry leaves
  • pinch of hing / asafoetida
  • 1 cup tamarind extract
  • ¼ tsp turmeric / haldi
  • ½ tsp jaggery / gud
  • 1 tsp salt
  • 3 cup cooked rice

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Instructions

  1. firstly, heat 1 tsp gingelly oil and roast spices.
  2. further roast 1 tbsp sesame seeds till it turns golden brown.
  3. blend to fine powder and puliyodharai masala powder is ready.
  4. now in a large kadai heat 2 -3 tbsp gingelly oil.
  5. add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
  6. further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
  7. add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
  8. mix well and boil the mixture for 10 minutes or till oil separates.
  9. further add 2-3 tbsp of prepared puliyodharai masala powder.
  10. continue to cook till the oil separates from sides. pulikaachal is ready.
  11. now add 3 cup cooked rice and mix gently.
  12. finally, puliyodharai - temple style is ready to serve.

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Step-by-step

1
firstly, in a wide pan heat 1 tsp gingelly oil.puliyodharai recipe
2
roast 1 tsp coriander seeds, 2 tsp urad dal, 2 tsp chana dal, ½ tsp pepper, ¼ tsp methi and 4 dried red chilli on low flame.puliyodharai recipe
3
further roast 1 tbsp sesame seeds till it turns golden brown.puliyodharai recipe
4
cool the spices completely and transfer to a small mixi jar.puliyodharai recipe
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blend to fine powder without adding any water. puliyodharai masala powder is ready.puliyodharai recipe
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now in a large kadai heat 2 -3 tbsp gingelly oil.temple style puliyodharai rice
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add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.temple style puliyodharai rice
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further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.temple style puliyodharai rice
9
squeeze the juice from a ball sized tamarind soaked in 1 cup of warm water for 30 minutes.temple style puliyodharai rice
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also add ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.temple style puliyodharai rice
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mix well and boil the mixture for 10 minutes.temple style puliyodharai rice
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continue to boil till the oil separates from the mixture.tamarind rice
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further add 2-3 tbsp of prepared puliyodharai masala powder depending on spice level.tamarind rice
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continue to cook till the oil separates from sides. pulikaachal is ready. you can store in a airtight container and use the mixture when required.tamarind rice
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now add 3 cup cooked rice and mix gently.tamarind rice
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finally, puliyodharai – temple style is ready to serve.temple style puliyodharai rice

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Video

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Notes

  • firstly, prepare the mixture (pulikaachal) and mix rice when required. pulikaachal stays good for a month if cooked well.
  • also adjust the concentration of tamarind rice depending on your choice.
  • additionally, if using store brought tamarind pulp, dissolve in water and then add.
  • finally, puliyodharai / puliyogare taste great when prepared with gingelly oil – nalla ennai.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/puliyodharai-recipe-tamarind-rice-recipe/