Puliyodharai

Ingredients list for Puliyodharai

• 1 1/2 cups Rice
• 2 lemon sized ball Tamarind
• 1/2 cup Peanuts (raw)
• 1/4 cup Sesame seeds (til)
• 1 teaspoon Mustard seeds
• 2 Whole dry red chillies
• 12 tablespoons Gingelly oil
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Rice flour
• 6-8 Curry leaves
• to taste Salt
• For masala
• 2 tablespoons Split Bengal gram (chana dal)
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• 1 teaspoon Fenugreek seeds (methi dana)
• 10 Whole dry red chillies
• 1/4 teaspoon Asafoetida
• 6-8 Curry leaves

Method

1. Wash and boil rice in lots of water till ¾th done, drain, mix in 4 tablespoons of oil and let cool.
2. Soak the tamarind in warm water and extract the pulp and keep aside. Heat 2 tablespoons of oil and fry the masala ingredients.
3. Cool and grind to a coarse powder. Soak the peanuts for 5 minutes and drain. Dry roast the til seeds on a tava on medium heat, cool and pound to a coarse powder.
4. Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies and curry leaves. Add the peanuts and fry for a while.
5. Add the tamarind pulp and cook for a few minutes. Add the masala powder and turmeric powder and bring this to boil and continue simmering till the raw smell goes.
6. Add salt and rice flour dissolved in little water. Mix well. Stir frequently till the oil floats on the top and the mixture reduces to a fairly thick consistency.
7. Add the cooled rice and toss to mix well. Sprinkle the til powder and serve immediately.

Nutrition Info