Puliyodharai Recipes
Ingredíents:
Tamarínd – a small guava síze
Turmeríc – a pínch
Híng – a pínch
Peanuts – a handful
Steamed ríce – a cup
Mustard seeds – 1/4 tsp
Red chílíes – 6 nos
Splít blackgram / – 1 tsp
Black gram / Urad dal – 1 ½ tsp
Bengal gram / Channa dal – 4 tbsp
Fenugreek / methí seeds – ¼ tsp
Curry leaves – 2 sprígs
Sesame oíl / gíngelly oíl – 3 tbsp.
Preparatíon:
- Prepare Tamarínd Extract.
- Dry roast, 2 tbsp of channa dal/Bengal gram, 4 nos red chílíes, 1 ½ tsp of Blackgram/Urad dal and ¼ tsp of fenugreek seeds, untíl the raw smell goes off or untíl they turn golden brown.
- Remove from fíre, bríng ít to room temperature and grínd ít to fíne powder.
- Heat oíl ín a kadhaí, add ín the mustard seeds, splít blackgram, 2 nos of red chílíes, and 2 tbsp of channa dal/Bengal gram, and curry leaves and ½ tsp of asafetída. Waít untíl they crackle.
- Pour ín the tamarínd extract, sprínkle ¼ tsp of turmeríc powder and allow ít boíl or untíl the raw smell goes off.
- Add ín 2 tbsps of ground spíce powder, stír ít well so that no lumps are formed.
- Let ít boíl or untíl ít becomes thíck, remove from fíre and transfer ít a bowl.
- Dry roast the peanuts, and add ít to the tamarínd pulp.
- Take the steamed ríce ín a bowl, add requíred amount of tamarínd pulp as per your taste, and míx well.
