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PULIYODHARAI

A quick and easy recipe for puliyodharai by making 'pulikaachal' (a paste) first that can be stored and used.
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: South Indian
Keyword: easy, How to make puliyodharai mix?, How to make puliyodharai rice, Iyengar special, Naivedhyam, Pulihore, pulikaachal, Puliyodharai, quick, Tamarind, train journeys
Yield: 4 People
Author: SRIMATHI SUNDARARAMAN AND SUGANYA

Materials

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

To temper

  • 1 tsp Mustard seeds
  • 2 Red chillies
  • 1/2 tsp Asafoetida
  • 1/4 tsp Turmeric powder
  • Curry leaves Few

Other ingredients

  • 2 Cup Cooked rice
  • 1 tbsp Gingelly oil

Instructions

  • Soak chickpeas overnight. Drain and keep it aside.
    chickpeas
  • Soak tamarind in 2 cups of hot water for 10 ten minutes. Take a thick extract and keep it aside.
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  • Soak chana dal for fifteen minutes. Drain and keep it aside.
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  • 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.
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  • Add curry leaves. Let it remain the kadai for five minutes.
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  • Once it cools down blend it to a coarse powder.
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Preparing the pulikachal paste

  • Heat two tbsp of Gingelly oil in a kadai.
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  • Add mustard seeds, asafoetida and red chillies. Let the mustard seeds splutter.
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  • Add the chana dal and chick peas and saute for two minutes.
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  • Add turmeric and curry leaves and mix well.
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  • Add the tamarind extract.
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  • Add salt and mix well.
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  • Allow it to boil till the raw smell of tamarind goes and oil separates.
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  • Now add the ground powder and jaggery and mix well.
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  • Cook till the gravy thickens.
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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.
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  • Now the tamarind rice is ready. Serve it with chips or papad or potato roast or crispy masala vada.
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Notes

  1. 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. 
  2. Instead of chickpeas you can also use roasted ground nuts.