Name: Puliyodharay Mix
Prep time: 30 min
Total time: 30 min
Ingredients: 100 gm Tamarind (Puli); 2 cups Water; 5 nos Red chillies (Kollamulaku); 50 gm Groundnuts (Nelakadala); 1 tsp Black gram (Uzhunnuparippu); 1 tsp Bengal gram (Kadalaparippu); 2 tsp Mustard seeds; 1 stalk Curry leaves; 100 ml Gingelly oil; 2 tsp Turmeric powder; Salt (As reqd); Fried cashew for garnishing; Coriander leaves for garnishing; For masala:; 2 tbsp Coriander seeds; 2 tbsp Sesame seeds (Ellu); 1 tsp Black gram (Uzhunnuparippu); 1 tsp Bengal gram (Kadalaparippu); 1 tsp Fenugreek seeds (Uluva); 1 tsp Cumin seeds (Jeerakam); 2 tsp Black pepper; 5 - Dry red chillies (Kollamulaku); 1 stalk Curry leaves

Puliyodharay Mix

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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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

100 gm Tamarind Puli
2 cups Water
5 nos Red chillies Kollamulaku
50 gm Groundnuts Nelakadala
1 tsp Black gram Uzhunnuparippu
1 tsp Bengal gram Kadalaparippu
2 tsp Mustard seeds
1 stalk Curry leaves
100 ml Gingelly oil
2 tsp Turmeric powder
Salt As reqd
Fried cashew for garnishing
Coriander leaves for garnishing
For masala:
2 tbsp Coriander seeds
2 tbsp Sesame seeds Ellu
1 tsp Black gram Uzhunnuparippu
1 tsp Bengal gram Kadalaparippu
1 tsp Fenugreek seeds Uluva
1 tsp Cumin seeds Jeerakam
2 tsp Black pepper
5 - Dry red chillies Kollamulaku
1 stalk Curry leaves

Instructions

Soak the tamarind in water to make a thick consistency extract.
Fry the masala ingredients without oil for a half a min each in a deep frying pan.
:- Make sure that none of the ingredients get burned since even slight burning may cause a bitter taste.
Grind the fried masala ingredients in a mixer to form a coarse mixture.
Heat gingelly oil in a deep frying pan.
Fry red chillies, till they become brownish black.
Add black gram, Bengal gram, groundnuts and curry leaves.
Add turmeric and mustard seeds at the end.
When mustard seeds start to splutter, add the thick tamarind extract.
Add salt and allow it to boil.
When it comes to a boil, add the coarse masala powder.
Simmer for 5 - 7 mins.
:- Frequently stir to avoid sticking to the sides and bottom. 12)Store in a clean dry glass jar.
Mix rice with required quantity of puliyodharai.
Garnish with coriander leaves and fried cashews.
:- Serve hot with potato chips.
:- 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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Puliyodharay Mix