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.
Ingredients: |
|
| 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 |
For Seasoning: |
|
| 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 |
Method:
- 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.
Note:
- 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.