Puliodharai, my mom in law is an expert in making this Puliodharai,may be,her hometown happens to be Srivilliputhur, the seat of the famous Andal Temple and Puliodharai the evergreen Thaligai of the Perumal Temples.
The real taste maker of this Puliodharai is the powder of the roasted Coriander Seeds, Fenugreek, red Chilly, Channa Dhal, Pepper and Hing.
Ingredients :
Rice 2 cups.
Tamarind 1 lemon size
Gingelly Oil 5 tbsp.
Salt, Turmeric Powder
Roasted Groundnut / Salted Cashew
For tempering :
Mustard, Hing
Channa Dhal / Kadalai Paruppu 2 tbsp.
Red Chilly 10
Curry Leaves.
For dry roasting and powdering :
Red Chilly 2
Coriander Seeds 3 tbsp.
Channa Dhal 1 tbsp.
Pepper ( optional ) 1 tsp.
Fenugreek 1 tsp.
Hing
Method :
1. Soak the tamarind in water and take 2 cups of thick tamarind water.
2. Dry roast the given ingredients, stirring continuously till an aroma comes from the roasted Coriander seeds. Take care that they do not get burnt. Fenugreek can be added even in the middle. After they cool, powder in a mixer.
3. Heat the oil in a Kadai and add the ingredients for tempering. After the Mustard cracks, add the Tamarind water,Turmeric Powder and salt.Let it boil on a medium flame till it becomes thick.Add the powder and mix well.The consistency must be like a paste.This can be prepared in advance and can be stored.
The powder is added by some only in the end after mixing the paste with rice. They feel that it gives the final aroma.
4. Cook rice with less water than, normally added, so that the rice does not stick to each other.As soon as the pressure subsides, open the cooker and spread the rice in a tray, mixing 1 tbsp. of Gingelly Oil. Let it cool.
5. Mix the Tamarind paste, check the taste in between and if the taste is perfect, you can stop adding the paste and store it for an other day for a small quantity of rice.Garnish with the nuts.
Note :
The paste can be prepared at least for 4 cups of rice and stored. It is very convenient. Our own preparation is excellent than even the reputed brands.
My mom in law does not add Pepper. But in the Iyengar Puliodharai, Pepper and Black sesame are also added with the roasting ingredients.
Gingelly Oil is the main taste maker and it is better not to compromise.
This paste can also be mixed with Aval and Tamarind Aval can be prepared.
I always have the roasted ingredients ready at home as the Taste Maker Powder so the paste is made easily.
The real taste maker of this Puliodharai is the powder of the roasted Coriander Seeds, Fenugreek, red Chilly, Channa Dhal, Pepper and Hing.
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| Puliodharai |
Ingredients :
Rice 2 cups.
Tamarind 1 lemon size
Gingelly Oil 5 tbsp.
Salt, Turmeric Powder
Roasted Groundnut / Salted Cashew
For tempering :
Mustard, Hing
Channa Dhal / Kadalai Paruppu 2 tbsp.
Red Chilly 10
Curry Leaves.
For dry roasting and powdering :
Red Chilly 2
Coriander Seeds 3 tbsp.
Channa Dhal 1 tbsp.
Pepper ( optional ) 1 tsp.
Fenugreek 1 tsp.
Hing
Method :
1. Soak the tamarind in water and take 2 cups of thick tamarind water.
2. Dry roast the given ingredients, stirring continuously till an aroma comes from the roasted Coriander seeds. Take care that they do not get burnt. Fenugreek can be added even in the middle. After they cool, powder in a mixer.
3. Heat the oil in a Kadai and add the ingredients for tempering. After the Mustard cracks, add the Tamarind water,Turmeric Powder and salt.Let it boil on a medium flame till it becomes thick.Add the powder and mix well.The consistency must be like a paste.This can be prepared in advance and can be stored.
The powder is added by some only in the end after mixing the paste with rice. They feel that it gives the final aroma.
4. Cook rice with less water than, normally added, so that the rice does not stick to each other.As soon as the pressure subsides, open the cooker and spread the rice in a tray, mixing 1 tbsp. of Gingelly Oil. Let it cool.
5. Mix the Tamarind paste, check the taste in between and if the taste is perfect, you can stop adding the paste and store it for an other day for a small quantity of rice.Garnish with the nuts.
Note :
The paste can be prepared at least for 4 cups of rice and stored. It is very convenient. Our own preparation is excellent than even the reputed brands.
My mom in law does not add Pepper. But in the Iyengar Puliodharai, Pepper and Black sesame are also added with the roasting ingredients.
Gingelly Oil is the main taste maker and it is better not to compromise.
This paste can also be mixed with Aval and Tamarind Aval can be prepared.
I always have the roasted ingredients ready at home as the Taste Maker Powder so the paste is made easily.
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