Puliyodharay Mix

by PushpaVasudevan
A simple, spicy, tangy, traditional South Indian rice recipe that holds its unique place in the menu of all major festivals in South India. It is usually prepared on the third day of pongal, Kaanum Pongal in Tamil Nadu. The thick tamarind paste with spice mixture in it is mixed with rice along with seasonings and served with papad, fryums. This would be the best lunch box option for kids too.
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak the tamarind in water to make a thick consistency extract.
  2. Fry the masala ingredients without oil for a half a min each in a deep frying pan.
  3. :- Make sure that none of the ingredients get burned since even slight burning may cause a bitter taste.
  4. Grind the fried masala ingredients in a mixer to form a coarse mixture.
  5. Heat gingelly oil in a deep frying pan.
  6. Fry red chillies, till they become brownish black.
  7. Add black gram, Bengal gram, groundnuts and curry leaves.
  8. Add turmeric and mustard seeds at the end.
  9. When mustard seeds start to splutter, add the thick tamarind extract.
  10. Add salt and allow it to boil.
  11. When it comes to a boil, add the coarse masala powder.
  12. Simmer for 5 - 7 mins.
  13. :- Frequently stir to avoid sticking to the sides and bottom. 12)Store in a clean dry glass jar.
  14. Mix rice with required quantity of puliyodharai.
  15. Garnish with coriander leaves and fried cashews.
  16. :- Serve hot with potato chips.
  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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