Monday, February 25, 2013


Who doesn't like yummy and tangy puliyodharai? We often pack this for trips. Puliyodharai tastes best after couple of hours from the time of preparation, giving its own time for the rice and the flavors to blend together. This is so simple to make if you have the puliyodharai powder handy. This tastes great along with potato fry.


Cooked rice - 1 cup
Tamarind - lemon sized, soaked and extracted
Gingelly oil - 2 tbsp
Peanuts - 1 tbsp apprx. Remove the skin
Hing, turmeric powder and salt as per taste

To Temper

Mustard seeds, fenugreek seeds, urad dhal, channa dhal, curry leaves and red chillies as per taste

Dry roast and grind

Urad dhal - 2 tsp
Coriander seeds - 1 tsp
Channa dhal - 1 tsp
Sesame seeds - 1 1/2 tsp

  1. Cook the rice, spread it in a wide vessel and allow to cool down.
  2. Heat a pan and dry roast the above mentioned ingredients, allow to cool and grind to a coarse powder.
  3. Heat oil in a pan and add the peanuts and fry until light brown. Now add the tempering ingredients one by one in the above mentioned order.
  4. Add the tamarind extract, hing, turmeric powder and salt. Allow to boil for 12-15 mins apprx. At one point of time you could see oil oozing out of the extract and the extract would be getting thick. Switch off the flame at this stage. This is the pulikaichal or gojju.
  5. Add the pulikaichal to the rice and mix gently. Take care not to break the rice grains. Add the roased powder and give a nice mix again taking care not to mash up the rice. Check for salt too. Keep covered and allow to sit for atleast half an hour before serving. This way the the rice, pulikaichal and the roasted powder blends well together and gets the nice aroma and taste

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