Medium

Jaggery

Tablespoon

Curry leaves

Asafoetida (Hing)

Chilli powder

Mustard seed

Fenugreek Seeds

Sunflower oil

tablespoons

Sesame seeds

Turmeric powder

Urad Dal (Black Gram)

tablespoon

Water

Tamarind pulp

Pulitodharai

Start by preparing the tamarind paste. Soak the tamarind in warm water for about 15-20 minutes. Then, squeeze the tamarind to extract the pulp, and discard the seeds and fiber. Add jaggery and turmeric powder to the tamarind pulp and mix well.

In a dry pan, roast the peanuts and sesame seeds separately until they become slightly browned. Once done, remove them from the pan and let them cool

In the same pan, add 2 tablespoons of oil and heat it over medium heat. Add chana dal, urad dal, mustard seeds, fenugreek seeds, dried red chilies, hing, and curry leaves. Sauté them until the dals turn golden and the mustard seeds start to splutter.

Grind the roasted peanuts and sesame seeds to a coarse powder separately.

Add the tamarind paste and spice mixtures to the cooked rice and mix well. You can adjust the quantity of tamarind paste and spice mix to suit your taste.

In a separate pan, heat 2 tablespoons of oil for tempering. Add mustard seeds, urad dal, chana dal, curry leaves, and dried red chilies. Fry until the dals turn golden.

Pour the hot tempering over the tamarind rice and mix thoroughly.

Let the Puliodarai sit for some time to allow the flavors to meld. It tastes best when it's allowed to rest for a few hours.

Puliodarai can be served at room temperature, making it an excellent choice for picnics, lunchboxes, or as a main dish. You can also garnish it with some roasted cashews for extra flavor and crunch.

Medium

60 min

Main course

Indian

Servings

2

Nutrition

/ per serving

Directions

Step #1

20 min.

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