Puliyodharai
Learn how to make the famous Puliyodharai paste at home and prepare a delicious lunch rice recipe using the same. Perfect to pack for picnic or lunchbox.
Ingredients
- Raw rice - 1 cup
- Tamarind - Small lemon size
- Turmeric - ½ tsp
- Salt - 2 tsp (Adjust as needed)
- Jaggery - ½ tsp
To grind
- Dry red chilli - 3
- Coriander seeds - 1 ½ Tbsp
- Fenugreek seeds - ¾ tsp
- Toor dal - 1 tsp
- Chana dal - 1 tsp
To temper
- Sesame oil - 3 Tbsp
- Mustard - ¼ tsp
- Broken urad dal - ½ tsp
- Channa dal - 1 tsp
- Roasted peanut - ¼ Cup
- Jeera - ½ tsp
- Dry red chilli - 2
- Curry leaves - 1 Sprig
- Asafoetida - ¼ tsp
Instructions
- First cook the rice, spread it on a plate and let it cool down to room temperature.
- Soak the tamarind in hot water for about 10 minutes, and prepare a thick tamarind extract by adding sufficient water. I got about 2 Cups of Tamarind extract.
- Then, dry roast all ingredients listed under "To Grind", one by one. Make sure that you don't brown them too much. Let it come to room temperature. Grind it in a mixie into a coarse powder.
- Now, heat a pan with oil and add all ingredients listed under "To temper" in the given order. Once the dal and peanuts turns golden brown, add the tamarind extract, salt and turmeric powder. Let the tamarind extract boil nicely in medium flame.
- The tamarind extract will reduce to a thin paste like consistency. At this stage add the ground powder and mix well. Keep cooking for a few more minutes until you get a thick paste with oil oozing out. Now add the jaggery, mix well and turn off the stove.
- Finally add the prepared mixture to the rice. Mix it nicely so that both are combined well. Leave it to rest for atleast 30 mins.
- Enjoy with potato fry or thogayal.
Notes | FAQ
- Optionally you can add White Sesame seeds along with ingredients listed under "To Grind".
- While dry roasting, if the ingredients brown too much, then they would taste bitter.
- If you feel it is dry while mixing with rice, add a little more oil.
- Adjust the quantity of puliyodharai paste added to rice, as per your taste. For the given quantity, I had about 1 - 2 Tbsp of the paste left for next time use.