- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 25 Minutes
- Serves : 3/4 cup
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Puliyodarai podi,with step by step pictures, a dry podi made using dhaniya, channa dal, red chili and tamarind as main ingredients, to make the popular South Indian Puliyodarai.
Dhaniya | Coriander seeds 2 tblsp Red chili 10- 12 ( i added less but felt more can be added) Channa dal 2 tblsp Black pepper 1 tsp Urad dal 1 tblsp Venthayam| Methi seeds 1/4 tsp Tamarind 1 big lemon sized Oil 4 tsp Salt as needed Asafoetida a generous pinch For making puliyodarai using Puliyodarai podi Puliyodarai podi as needed ( i added 2 tblsp) Cooked rice 3 cups Sesame oil 1 tblsp Mustard seeds 1/2 tsp Peanuts 1 tblsp Curry leaves few Turmeric powder 1/2 tsp
Method :
- In a pan dry roast dhaniya, urad dal, channa dal, black pepper, venthayam and red chili till the dal turns golden colour.
- Roast in a low flame and ensure not to burnt this.
- Once done take it out and keep aside.
- Add 4 tsp oil into the pan.
- Roast the tamarind in low flame for 5-7 minutes till the tamarind turns slightly crisp.
- Ensure the tamarind does not have seeds in it.
- Roasting the tamarind emits an unpleasant smell?
- Once it is done, take it out and add the salt and asafoetida to this.
- Allow this to cool completely. This step is the key.
- Sometimes inside of the tamarind will be hot and will become soggy while grinding.
- So allow this to cool.
- Grind this in a mixie into a fine powder.
- Puliyodarai podi is ready.
- You can keep it in an airtight container and use it whenever you need.
- For a week you can keep it outside. Later for longer use, refrigerate it.
- Cook the rice and spread it on a plate.
- In a pan add oil, mustard seeds and peanuts.
- Once the mustard splutters and the peanuts turn golden colour, switch off the flame.
- Add the curry leaves and turmeric powder.
- Transfer the mixture to the rice.
- Add puliyodarai powder, as needed. I added 2 tblsp of podi.
- Mix it well with clean hands or spoon.
- Puliyodarai is ready.
Method with step by step pictures :
- In a pan dry roast dhaniya, urad dal, channa dal, black pepper, venthayam and red chili till the dal turns golden colour.
- Roast in a low flame and ensure not to burnt this.
- Once done take it out and keep aside.
- Add 4 tsp oil into the pan.
- Roast the tamarind in low flame for 5-7 minutes till the tamarind turns slightly crisp.
- Ensure the tamarind does not have seeds in it.
- Roasting the tamarind emits an unpleasant smell?
- Once it is done, take it out and add the salt and asafoetida to this.
- Allow this to cool completely. This step is the key.
- Sometimes inside of the tamarind will be hot and will become soggy while grinding.
- So allow this to cool.
- Grind this in a mixie into a fine powder.
- Puliyodarai podi is ready.
- You can keep it in an airtight container and use it whenever you need.
- For a week you can keep it outside. Later for longer use, refrigerate it.
- Cook the rice and spread it on a plate.
- In a pan add oil, mustard seeds and peanuts.
- Once the mustard splutters and the peanuts turn golden colour, switch off the flame.
- Add the curry leaves and turmeric powder.
- Transfer the mixture to the rice.
- Add puliyodarai powder, as needed. I added 2 tblsp of podi.
- Mix it well with clean hands or spoon.
- Puliyodarai is ready.
- If packing for lunch box or for travel, add little more podi to the rice and mix.
- Puliyodarai don’t need any side dish, it goes perfect with appalam, vadam.
- Potato fry will taste great with Puliyodari.
- Tamarind and red chili, you adjust as per your taste. But ensure the seeds are removed from it.
- This puliyodarai podi stays good for a month in the refrigerator.
