Puliyodharai recipe
Puliyodharai recipe with pulikachal making, step by step, full video recipe. Learn how to make tasty, flavourful south Indian puliyogare from scratch.
Ingredients
- ¼ cup Tamarind
- ½ tsp Turmeric
- ¼ tsp Asafetida
- ½ tsp Jaggery/ sugar
- Salt as needed
- 1 Curry leaves sprig
- Peanuts - ¼ cup
To Temper:
- 1 tsp Mustard
- 12 Red chillies
- 2 tbsp Urad dal
- 3 tbsp Chana dal
- ½ tsp Asafoetida
- Curry leaves - 2 sprigs
- Sesame oil & cooking oil - 5 tbsp
To Roast and powder:
- 2 tbsp Chana dal - 2 tbsp
- 4 Red chillies - 4
- ¾ tsp Fenugreek seeds/ vendhayam - ¾ tsp
- 1 tsp Urad dal - 1 tsp
- 1 tbsp Coriander seeds
- 1 tsp Pepper Optional
Instructions
- Extract tamarind juice from the tamarind by soaking in warm water for half-an-hour*. I used 3 cups water in 3 times to extract the juice completely. Keep aside.
- Roast all the ingredients under the To roast and grind table with a teaspoon of oil,to golden brown and powder it and keep aside. Do it in medium flame for even browning.
- Heat a heavy bottomed vessel/Kadai with oil and add the ingredients under to temper table in order. Then add the tamarind extract, turmeric, salt, curry leaves and asafoetida(curry leaves and asafoetida-here we are adding raw). Boil for 5 minutes.
- Add jaggery and the roasted spice powder. Now again boil for 2 more minutes and you may see the mixture getting thicker. Once thick, switch of the flame (takes less time after adding the powder, so keep an eyMean while, Dry roast Peanuts till nice aroma comes(golden brown)and remove the skin after it cools down and keep aside.
- Lastly add the roasted peanuts and mix well. Cool down and store in a clean container.Cook rice(basmati or long grained variety)with 1:2, rice:water ratio. Cool down completely,with added 2-3 tsps. of sesame oil. To make puliyogare, add the pulikachal how much ever needed and adjust according to your taste.Add salt if only needed.