Puliyodharai always reminds us of temples and prasadham. But apart from that, they are quick and easy to make. They taste great with just the right amount of tanginess. They can be made in various ways, they can be made by making a paste first or by making a powder both of which are long lasting. In this recipe, I am first making a paste that can be used for atleast 3-4 cups of cooked rice. This paste is commonly called ‘pulikaachal’, which can also be used as an accompaniment for dosa, idly, or curd rice. Also, Puliyodharai when made is quite long lasting and is a popular dish to be taken on train journeys.
I have used Chickpeas to make this Puliyodharai. Soaked it overnight. I also extracted tamarind juice. I dry raosted the spice items and made a coarse powder.
Always use Gingelly oil for a flavourful puliyodharai. You can use basmati rice or any raw rice for making this dish. However for better results use raw rice only. While preparing this dish I prepared Vazhaipoo vadai as a side dish. I will publish the recipe for that in future. Puliyodharai with Vazhaipoo vadai is a great combination. Everybody will enjoy it. However I have already published Vazhaipoo Curry. You can check the same by clicking here. I have already published other rice items like Mango Rice, Herb rice
Preparing pulikachal paste
- Tamarind Large lemon sized
- 2 tsp Chana dal Kadala paruppu
- 1/4 cup Chick Peas
- Jaggery Small Piece
- Salt to taste
To roast and grind
- 1 tsp Chana dal
- 1/2 tsp Coriander seeds
- 10 Red chillies
- 1/2 tsp Fenugreek seeds
- 1 tsp Sesame seeds
- Curry leaves Few
- 1 tsp Mustard seeds
- 2 Red chillies
- 1/2 tsp Asafoetida
- 1/4 tsp Turmeric powder
- Curry leaves Few
- 2 Cup Cooked rice
- 1 tbsp Gingelly oil
- Soak chickpeas overnight. Drain and keep it aside.
- Soak tamarind in 2 cups of hot water for 10 ten minutes. Take a thick extract and keep it aside.
- Soak chana dal for fifteen minutes. Drain and keep it aside.
- Dry roast the ingredients given under "to roast and grind" till the dal turns golden brown and the sesame seeds splutter. Switch off the stove.
- Add curry leaves. Let it remain the kadai for five minutes.
- Once it cools down blend it to a coarse powder.
Preparing the pulikachal paste
- Heat two tbsp of Gingelly oil in a kadai.
- Add mustard seeds, asafoetida and red chillies. Let the mustard seeds splutter.
- Add the chana dal and chick peas and saute for two minutes.
- Add turmeric and curry leaves and mix well.
- Add the tamarind extract.
- Add salt and mix well.
- Allow it to boil till the raw smell of tamarind goes and oil separates.
- Now add the ground powder and jaggery and mix well.
- Cook till the gravy thickens.
Preparing the tamarind rice
- Take three tbsp of the pulikachal paste in a separate vessel. Add the cooked rice and two tbsp of Gingelly oil. Wait for two minutes and mix well.
- Now the tamarind rice is ready. Serve it with chips or papad or potato roast or crispy masala vada.
- The quantity of rice I have used will serve 4 people, but the pulikachal paste will be in excess, it can be stored for future use. Store it in the refrigerator. This has longer shelf rice.
- Instead of chickpeas you can also use roasted ground nuts.