Puliyodharai is a popular prasadam of temples of South India. South Indians like puliyodharai very much. This is an instant powder wich can be made very easily at home and kept for a long time. Making puliyodharai becomes easy after you make this powder and keep. Puliyodharai rice tastes best only after you make and keep for 2 to 3 hours. It can be even kept for 2 days.
|Tamarind||– 100 g.|
|Red chillies||– 12 to 14|
|Groundnuts||– ½ cup|
|Channa dhal||– 4 tsp.|
|Fenugreek seeds||– 2 tsp.|
|Dhania||– 4 tsp.|
|Turmeric Powder||– 1 or 1 tsp.|
|Asafoetida||– ¼ tsp.|
|Salt||– as needed|
|Oil||– ¼ cup|
|Mustard||– 2 tsp.|
|Channa dhal||– 1 tbsp.|
|Groundnuts||– ¼ cup|
|Ured dhal||– 1 tbsp.|
|Curry leaves||– 5 to 6 springs|
|Red chillies||– 10 to 12|
- Remove stones, tamarind seeds, tamarind outer shell and fiber that may be present in the tamarind and break tamarind into small pieces.
- Dry the tamarind in the sun or fry till the tamarind becomes dry. It should be crisp.
- Fry the remaining ingredients without oil one by one.
- When it gets cooled, mix salt and grind them together to powder.
- Heat oil in a pan and add mustard seeds. When it splutters, add groundnut, ured dhal and channa dhal and fry till golden brown.
- Add red chillies and curry leaves and mix well.
- Now add the powdered ingredients and mix well.
- When it is cooled keep in an airtight container and preserve.
- Use gingilly oil for making puliyodharai.
- This powder can be kept for about 3 months and used.
- Puliyodharai tastes best after 2 to 3 hours of preparing.
- When you are making puliyodharai, heat 3 tsp. of oil and fry 2 to 3 tsps. or required quantity of the mix in oil for 1 minute and add cooked rice and mix well. If salt is found to be less, add little salt and mix well.