Thursday, February 13, 2014



Cooked rice - 3 cups
Oil - 2 tsp
Peanuts - a fistful (Skin removed)
Mustard Seeds - ½ tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a  pinch
Tamarind - lemon sized ball
Salt - to taste

For the powder:-

Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Dried Red Chillies - 2
Fenugreek Seeds(Venthyam) - ½ tsp
Sesame seeds - 1 tbsp


  • Soak the tamarind in 1 cup of water and extract the juice and keep it aside.
  • In a heavy bottomed vessel, dry roast all the ingredients called for Puliyogare Mix powder.  Dry roast on low to medium flame for 14-15 mts. Do not burn the spices. Cool and grind to a powder. Keep aside. 
  • Heat gingelly oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add channa dal and peanuts and fry till they turn golden brown color.
  •  Next add broken red chillies and curry leaves and fry for another 20 seconds.
  • Then add extracted thick tamarind juice and add turmeric powder along with salt and hing and mix well.
  • Allow the tamarind mixture to boil atleast for 5 minutes to get rid off the raw smell of tamarind.

  • Now add the ground powder and mix well to get rid off lumps. Keep the flame in medium and allow the puliyodharai mixture to boil well and attain a thick paste like consistency.
  • When the Puliyodarai mixture gets thicken, remove the pulioyodharai from flame. 

  • Take cooked rice and allow it to cool off so that the rice is very fluffy. Then add the puliyodharai mixture and a teaspoon of gingelly oil and gently mix it with a wooden spatula to avoid mashing of rice.  

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