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
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)
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.