Puliyodharai/ Iyengar Puliyodharai

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 Iyengar Puliyodharai 





Ingredients 


For powder :


Corriander seeds - 4tbsp

Chana dhall - 2tsp

Urad dhall - 1tsp

Sesame seeds - 1tbsp

Pepper corns - 2tsp

Fenugreek seeds - 1/4tsp

Red chilly - 8 


For paste :


Tamarind juice - 3 cups 

Gingely oil - 5tbsp

Mustard seeds - 2tsp

Urad dhall - 2tsp

Chana dhall - 1tsp

Peanut - 1tbsp

Red chilly - 4 

Sesame seed - 1tsp

Curry leaves - 2 sprig

Asafoetida - 1/8tsp

Turmeric powder - 1/2tsp

Salt - 1/2 tsp

Jaggery - 1tsp


Method :


▶️ Add 1tsp oil and roast the corriander, Chana dhall, urad dhall, sesame seeds, pepper corn, fenugreek seeds, red chilly in low flame (make sure don't burn) 


▶️Take 2 cups of cooked rice and keep aside 


▶️Once it's cool down completely and make a powder


▶️ Soak the tamarind in hot water,  make a tamarind juice and keep aside


▶️ Take a thick bottomed kadaai and add Gingely oil and add mustard seeds,urad dhall, Chana dhall and let it temper


▶️ Now add the peanut,sesame seed,  red chilly (torned) curry leaves and reduce the flame and add the tamarind juice slowly 


▶️Add turmeric powder, hing, salt and close it with lid 


▶️ It will take around 20minutes to get thick paste (stir occasionaly) 


▶️ Before you switch off the flame add 1tbsp of Puliyodharai powder to Puliyodharai paste and mix it well


▶️Take a wide bowl , add cooked rice and add 2 big kuli karandi of puliyodharai paste and 2tbsp of puliyodharai powder and mix it with rice and add little Gingely oil 


▶️Once everything done, Do not close the puliyodharai with plate just close with white cloth and make a knot


▶️It will be fresh till night 


▶️Serve with potato fry, chickpea curry, thogayal etc

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