PULIYODHARAI

Pulihora, Puliyodharai, Puliyogare or Tamarind Rice is most popular and traditional rice variety in southern part of India. This is most popular in temples . The prasadam puliodharai is loved by all of us in temples. There are many varieties of doing this. This is the method which i usually do at home. It will be so tasty .

Preparation Time:20 mints| Cooking Time : 30 mints|Severs: 3

Ingredients :

For Puliyodharai podi :

Coriander Seeds - 2 tbspn

Channa Dal - 1 tbspn

Urad dal - 1 tbspn

Black Whole Pepper - 1/2 tbspn

Fenugreek seeds - 1/2 tspn

Red chili - 3

Black Sesame Seeds - 1 tbspn

For Pulikachal :

Sesame Oil - 1/4 cup

Mustard Seeds - 1 tbspn

Urad dal - 1 tbspn

Channa dal - 2 tbspn

Peanuts - 2 tbspn

Curry Leaves - few

Red chili - 2

Tamarind - big lemon sized

Turmeric - 1/2 tbspn

Hing - 1/4 tbspn

Salt - to taste

Puliyodharai podi - 2 tbspn

For Puliyodharai :

Rice - 2 cups ( cooked rice)

Sesame oil - 2 tbspn

Preparations :

For Puliyodharai podi :

Dry Roast all the ingredients except sesame oil in a pan . Once it turns golden brown remove from pan and add to blender. Then dry roast sesame seeds separately and add it to blender. Then blend it to a coarse powder. Puliyodharai podi is ready.

For Pulikachal :

In a kadai heat the sesame oil add the mustard seeds , allow to pop up. Then add the urad dal,Channa dal and peanuts. After it turns golden brown then add curry leaves and red chili.

Then add the tamarind extract,salt,hing,turmeric. Allow it to boil . Once the tamarind reduced and raw smell goes. Add the puliyodharai podi and mix well. Then turn off the stove. Now pulikachal is ready.

For Puliyodharai :

Cook the rice . Spread it in tambalam or wide vessel with sesame oil. Allow it to cool . Then mix the pulikachal to the cooked rice little by little as per your taste.