Puliyodharay Mix

Tamarind(Puli) dish with spices

Puliyodharay Mix

Tamarind(Puli) dish with spices

Category : Vegetarian, Curries

By Pushpa Vasudevan

Published On: 07 Aug 2005

Rating: 0
0 Votes, 0 Reviews
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30 Minutes
Served : 2
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Step 1

Soak the tamarind in water to make a thick consistency extract.

Step 2

Fry the masala ingredients without oil for a half a min each in a deep frying pan.

Step 3

:- Make sure that none of the ingredients get burned since even slight burning may cause a bitter taste.

Step 4

Grind the fried masala ingredients in a mixer to form a coarse mixture.

Step 5

Heat gingelly oil in a deep frying pan.

Step 6

Fry red chillies, till they become brownish black.

Step 7

Add black gram, Bengal gram, groundnuts and curry leaves.

Step 8

Add turmeric and mustard seeds at the end.

Step 9

When mustard seeds start to splutter, add the thick tamarind extract.

Step 10

Add salt and allow it to boil.

Step 11

When it comes to a boil, add the coarse masala powder.

Step 12

Simmer for 5 - 7 mins.

Step 13

:- Frequently stir to avoid sticking to the sides and bottom.

12)Store in a clean dry glass jar.

Step 14

Mix rice with required quantity of puliyodharai.

Step 15

Garnish with coriander leaves and fried cashews.

Step 16

:- Serve hot with potato chips.

Step 17

:- You can either mix it with rice or have it with chappathis or rotis.
:- Ideal for picnics and lunch.
:- Since it can be stored for a week at a stretch, it can be used for making a meal anytime.

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