PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients – roast & grind

Dry red chilli – 12 to 15

Toor dal – 1 teaspoon

Urad Dal – 1 teaspoon

Split Bengal gram (kadalai paruppu) – 1 teaspoon

Coriander seeds – 1 teaspoon

Fenugreek Seeds – ¼ teaspoon

Ingredients

Tamarind extract – 1 cup

Mustard – ½ teaspoon

Urad Dal – 1/2 teaspoon

Curry Leaves – 1 sprig

Dry red chilli – 2

Turmeric powder – 1 pinch

Asafoetida – ¼ teaspoon

Salt – to taste

Sesame Oil – 3 teaspoons

Roasted cashew nuts/peanuts – 1 teaspoon for garnish (optional)

Procedure

STEP 1: Heat a pan and dry roast the ingredients given under “ingredients – to roast & grind” and make a fine masala powder.

STEP 2:  Soak tamarind (tennis ball size) in 200 ml of water and prepare the tamarind extract.

STEP 3: Heat oil in a pan, add mustard and wait to splutter.  Add urad dal, asafoetida, turmeric powder, curry leaves and dry red chillies.

STEP 4:  Add the tamarind extract and salt.

STEP 5:  Cook on low heat till the oil separates from the mixture (take about 10 minutes).

STEP 6: Add the prepared masala powder, mix well and cook for a minute.

Step 7: Cook the rice and let it cool down. Add the puliodharai mix to the rice and mix well.

TIP: Add a teaspoon of Sesame oil when mixing the puliodharai mix with the rice to make it more flavourful.