puliyodharai recipe | temple style puliyodharai rice or tamarind rice

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

Steps

1. Heat 1 tsp gingelly oil and roast the spices.
2. Roast 1 tbsp sesame seeds next until golden brown.
3. Grind to a fine powder to complete the puliyodharai masala powder.
4. In a large kadai, heat 2 -3 tbsp gingelly oil.
5. Add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, and 2 tbsp peanuts. Sauté until the mustard seeds splutter.
6. Add 1 red chilli, a few curry leaves, and a pinch of hing and sauté for a few seconds.
7. Add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery, and 1 tsp salt.
8. Mix thoroughly and boil for 10 minutes or until the oil separates.
9. Mix in 2-3 tbsp of the prepared puliyodharai masala powder.
10. Keep cooking until oil separates from the sides; the pulikaachal is then ready.
11. Add 3 cup cooked rice and mix gently.
12. Serve the temple-style puliyodharai.