Puliyodarai, a south Indian delicacy is loved by one and all for its tangy flavor, spices and nuts. Though the very first recipe in my blog describes a longer and authentic method of preparation, I am posting this recipe in an effort to make Puliyodarai making easier and quicker. Hope you find it useful.
Ingredients
Note – This recipe makes 3 cups of Puliyodarai.
Dhania Seeds – 1/4 cup
Methi seeds – 1 Tbsp
Tamarind/ PuLi – 1/2 cup packed
Sesame seeds – 1 Tbsp
Whole Red chili – 20 count
Asafoetida/ perungayam/ Hing – 2 large piece
Turmeric Powder – 1 Tsp
Salt to taste
Directions:
Measure the ingredients as mentioned above and keep aside.
Dry roast Dhania in a thick bottomed frying pan until it turns golden brown. Transfer to a plate to cool down.
Similarly, dry roast separately, methi seeds and sesame seeds until golden brown. While roasting sesame seeds, make sure to cover the pan with a lid as these may splutter when hot. Transfer to a plate to cool down.
Lower the flame of your cooktop and add the red chilis and dry roast. This may take just a few seconds to roast. Be careful not to let them burn as this will add a bitter taste to your dish.
Switch off the flame on your cooktop and add the tamarind pieces to the hot pan to dry roast. Make sure to remove the clunky pieces and ensure they are in contact with the heat of the pan. This just takes away excess moisture.
Add one teaspoon of turmeric and a few pieces of asafoetida/Hing to the roasted ingredients and let cool completely.
Add salt to taste and grind the mixture to a semi-coarse powder using your mixer. I used the “Preethi” Brand mixer(mixi). Mix well and use it to make yummy Puliyodarai!! Enjoy!
Instant Puliyodarai Mix
How to make Puliyodarai with this recipe?
- Cook 1 cup rice and cool in wide vessel or container so the grains separate.
- Heat 2 Tbsp of sesame oil, add a teaspoon of mustard seeds, let it splutter.
- Add 1Tbsp of raw peanuts, followed by 2 teaspoons of Urad Dal and 1 teaspoon of Chana Dal. Roast well until golden brown.
- Add the tempered mixture to the cooked rice.
- Add 2 full tablespoons of the instant puliyodarai mix to the cooked rice and mix along with the tempered mixture. Add additional salt as necessary.
- Rough chop fresh curry leaves and mix in the hot rice! This is a very important step!!:-)
Troubleshooting
- If the tanginess feels less, add few teaspoons of dry mango powder(Amchur) and mix. This should make up for the tanginess. Adjust
- If you have added too much oil to the tempering and the rice feels oily, mix a few tablespoons of cooked rice and adjust the quantity of the mix.
Namma Thaligai 