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# Puliyodharai Recipe
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| **Prep time** | 15 min |
| **Cook time** | 20 min |
| **Total time** | 35 min |
| **Serves** | 3 servings |
## Ingredients
### 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
### 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
## 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.
## Step-by-step
firstly, in a wide pan heat 1 tsp gingelly oil.
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.
further roast 1 tbsp sesame seeds till it turns golden brown.
cool the spices completely and transfer to a small mixi jar.
blend to fine powder without adding any water. puliyodharai masala powder is ready.
now in a large kadai heat 2 -3 tbsp gingelly oil.
add in 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. saute till mustard seeds splutter.
further add 1 red chill, few curry leaves and pinch of hing. saute for few seconds.
squeeze the juice from a ball sized tamarind soaked in 1 cup of warm water for 30 minutes.
also add ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.
mix well and boil the mixture for 10 minutes.
continue to boil till the oil separates from the mixture.
further add 2-3 tbsp of prepared puliyodharai masala powder depending on spice level.
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.
now add 3 cup cooked rice and mix gently.
finally, **puliyodharai – temple style** is ready to serve.
## Video
## 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/](https://hebbarskitchen.com/puliyodharai-recipe-tamarind-rice-recipe/)
