Puliyodarai is a south Indian specialty. It is made in Tamil Nadu and Karnataka. The Karnataka style is called Pulliyogare and is slightly different in taste.
I have made the famous Iyengar style here (Tamil style). The sauce that is mixed with rice is called pulikachal. It’s usually made in large quantity and can be preserved upto 6 months. The sauce can also be used as a pickle with curd rice or as a chutney with Dosa / Idly.
Puliyodarai /Tamarind Rice is an easy choice for long distance travel as it does not get spoilt even after 2 - 3 days.
There is no doubt on its taste….Its liked by Lord Vishnu that it’s served as a prasadam in temples….!
Ingredients
Tamarind – size of 2 apples (squeeze the pulp)
Black Sesame seeds /Ellu – 1 cup
Coriander seeds / Dhaniya seeds – 1 cup
Channa Dhal – 1cup
Red Chillies – 35
Fenugreek / Methi seeds – ¼ cup
Salt – ¾ cup
Til Oil – 1 cup
Turmeric Powder – 2 tablespoons
For seasoning
Mustard – 3 tablespoon
Urad Dhal – 2 tablespoon
Red Chillies – 20
Asafoetida / Hing – 3 tablespoon
Curry Leaves – ½ cup
Ground nuts – 1 cup
Procedure for the sauce - pulikachal
1. Heat the kadai and add the Black Sesame seeds /Ellu and allow it to splutter. Keep it aside.
2. Add the Coriander seeds / Dhaniya seeds, Channa Dhal and Red Chillies (35 ) and roast till they become brown. Keep it aside.
3. Now add the Fenugreek / Methi seeds and fry till they become light brown.
4. All the above should be roasted without any oil. Grind them without water into a coarse powder. Keep it aside.
5. Heat oil in a kadai and add the red chillies (20) and once they turn dark brown, add the mustard, urad dhal, asafoetida. You may reduce the red chillies if you do not want it to be too spicy.
6. Add the thick tamarind pulp and allow it to boil for 15 mins till it becomes really thick.
7. At this stage, add salt, turmeric powder and the ground powder and stir well.
8. Fry ground nuts and curry leaves separately and add to the above mixture.
9. Allow the sauce to cool and store it in a clean, dry container.
Procedure for Puliyodarai
1. Cook 2 cups raw rice separately in a pressure cooker and transfer it to a tray/ large plate so that it is not sticky.
2. Mix around 4 tablespoons of pulikachal, 2 spoons of til oil, fried cashews.
I have made the famous Iyengar style here (Tamil style). The sauce that is mixed with rice is called pulikachal. It’s usually made in large quantity and can be preserved upto 6 months. The sauce can also be used as a pickle with curd rice or as a chutney with Dosa / Idly.
Puliyodarai /Tamarind Rice is an easy choice for long distance travel as it does not get spoilt even after 2 - 3 days.
There is no doubt on its taste….Its liked by Lord Vishnu that it’s served as a prasadam in temples….!
Ingredients
Tamarind – size of 2 apples (squeeze the pulp)
Black Sesame seeds /Ellu – 1 cup
Coriander seeds / Dhaniya seeds – 1 cup
Channa Dhal – 1cup
Red Chillies – 35
Fenugreek / Methi seeds – ¼ cup
Salt – ¾ cup
Til Oil – 1 cup
Turmeric Powder – 2 tablespoons
For seasoning
Mustard – 3 tablespoon
Urad Dhal – 2 tablespoon
Red Chillies – 20
Asafoetida / Hing – 3 tablespoon
Curry Leaves – ½ cup
Ground nuts – 1 cup
Procedure for the sauce - pulikachal
1. Heat the kadai and add the Black Sesame seeds /Ellu and allow it to splutter. Keep it aside.
2. Add the Coriander seeds / Dhaniya seeds, Channa Dhal and Red Chillies (35 ) and roast till they become brown. Keep it aside.
3. Now add the Fenugreek / Methi seeds and fry till they become light brown.
4. All the above should be roasted without any oil. Grind them without water into a coarse powder. Keep it aside.
5. Heat oil in a kadai and add the red chillies (20) and once they turn dark brown, add the mustard, urad dhal, asafoetida. You may reduce the red chillies if you do not want it to be too spicy.
6. Add the thick tamarind pulp and allow it to boil for 15 mins till it becomes really thick.
7. At this stage, add salt, turmeric powder and the ground powder and stir well.
8. Fry ground nuts and curry leaves separately and add to the above mixture.
9. Allow the sauce to cool and store it in a clean, dry container.
Procedure for Puliyodarai
1. Cook 2 cups raw rice separately in a pressure cooker and transfer it to a tray/ large plate so that it is not sticky.
2. Mix around 4 tablespoons of pulikachal, 2 spoons of til oil, fried cashews.
3. Serve with papad and raita.
4 comments:
Hi,
It is very nice.please inform your friends about this blog so that they will get benefitted.
t.Laxman
Looks yummy... As we said earlier, give samples to your good neighbors like us :) We will then write review comments.
Ajith & Vidya
Completely agree with AJith's view- however,wud like to hv some non-veg as well :-)sk
Thanks for the recipe, i wanted to make it for neivedhyam. Since we cannot taste the food, i was a little worried as to whether it would come out fine. Your recipe has solved my problem.
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