Description
Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu.| Ingredients-1 | |
|---|---|
| 10 nos | Dry red chilli |
| 2 tsp | Coriander seeds |
| 2 tsp | Bengal gram |
| 1 tsp | Urad dal |
| ½ tsp | Methi seeds |
| Ingredients-2 | |
|---|---|
| 2 cup | Basmati rice |
| Tamarind | |
| 1 tsp | Mustard seeds |
| 1 tsp | Bengal gram |
| 1 tsp | Urad dal |
| 3 nos | Dry red chilli |
| 10 nos | Cashew nuts |
| Peanuts | |
| ½ tsp | Turmeric powder |
| Salt as required | |
| 4 tbsp | Oil |
| Curry leaves | |
| Asafoetida powder |
Instructions
Cook the rice with 1tsp oil and salt.Spread the rice on a plate and let it cool.Dry roast the methi seeds and grind to a fine powder. Add 1tsp oil,methi powder ,asafoetida powder and curry leaves over the cooked rice.Add a drop of oil in a pan fry red chili,coriander seeds,chana dal and urad dal.Grind them to a coarse powder.Make a thick pulp out of the tamarind.
In a vessel heat oil(preferbly gingely or sesame oil) .Add mustard seeds ,after it splutters add red chili , chana dal,urad dal , peanuts and cashew nuts.Fry them till they change color.Now add the tamarind juice.After it comes to a boil add turmeric,the powdered mixture and salt .Let it cook in medium flame till the oil starts floating on top.Add the gravy(pulikaichal) prepared to the rice and mix well.Dont add the whole gravy adjust according to the taste.
Serve it with potato curry or pappad.
Notes
The gravy can be stored in a dry conatainer and refrigerated.
While reusing warm and mix it with cooked rice.
adjust the number of chilies according to your taste
23 Comments
wow…wanna to try this recipe. Thanx for the wonderful recipe.
hi sujatha
The recipe look very delicious,I would like to try them,but I only have the store brought thick tamarind pulp,so how many tbsp should I use for this recipe?And also how much asfoetida powder should I use? Thank you so much!
hai sujatha,
I have visited ur recipes section and they are too good. one suggestion!!
pls try to avoid using stainless steel vessels and any plate which has too much bright designs on it like fruits,letters etc.,while displaying the end product. coz it will dimnish the actual appearance of the recipe. if you use a light colored… may be white or cream colored wares the recipes will look more yummy!! thanks.
hi vidhu,
thanks for your suggestion…i will definetly implement it when i post my recipes…
Hi sujatha,
Your receipe made me tempting and hungry…
Pulisatham with potato curry… Yummy !!! Excellent combination. Thanx for such a great receipe.
Cheers,
shan
Whoever gives negative comments,
Pls do get that you are increasing the counter counting. Even if you comment on others recipes, ppl will tend to check the recipe to know what recipe is commented there. So again the counter counts increases. Definitely whoever checking the site will check the recent comments. again counts increases. Kind hearted ppl will reply you back again counter increases. So dont be a fool. All your insanity will only make suja akkas recipes popular.
this is very easy to make. you should not give such a negative comment. you try one or more time. its very bad to give a negative comment.
Radhika,
You must be aware of those freaks who behave rudely. I also replied like you for a fellow who was rude to sujatha, he started bs-ing on most of my recipes. So dont every try to post recipes as radhika. He/she will bother you too. He used others names also to comment about my recipes. I stopped reacting on his comments at one stage. Yet felt to tell you about the wastrels as they might comment on your recipes. As far as its open to all there will be someone to bs. Sometimes I feel why we shld tolerate such creatures. Then convince myself that we should not bark back if a dog barks at you on the road. Suja akka you are one of the best. Cheers. Sis
today i tried this not a good recipe
this shows you dont know anything about cooking,you are not fit to post any comments and spoil this site.
This is very rude of you..u cannot just pass comments like this…u shud have tried one more time or mentioned what went wrong so that people can suggest u of how to fix it…..as far as I know…u r the only one who have passed a negative comment in this site..I wud rather say that maybe u don;t know what cooking is..that’s why u r not able to cook something even after having so much help :(((
You also gave negative comment on some egg fry. Negative comments appear from jobless people only. and hey visitor, as far as I know no one will post recipes without knowing about it well. Don’t be ridiculous.
Can you tell us why?????? Everything looks fine, well explained with pictures. Writing a negative comment might be easy, but do you ever realize, how hard is it, to actually share a recipe with perfection? It involves cooking, capturing, texting to suit any amateur… all these tasks are quite time consuming and requires lot of patience. So, you should be actually thankful to find something which is explained with lot of care rather than finding fault. If you have a problem, just write to us, as to what went wrong and we would be happy to help you out. Hope you will understand and get back to us as a registered member.
Came out well.. hi Sujatha , Puliyotharai came out well .. Thanks for your instructions .
PuliKaichal Recipe .. Hi Sujatha , We r going on a short trip this weekend . We wanted to pack Puliyotharai for lunch and I was searching for the recipe when I came accross yours.I wanted to prepare only Pulikaichal and add rice later. If so, should I roast the methi and asfotedia separately and grind them ? Should I add that powder when addding the (Coriander,dhal and dry chilli ) powder ? How much Tamarind should I use for 2 cups of rice ? Should I use only Basmati rice for this recipe ? Thanks, Priya
hi priya,
Powder the methi and asfoetida seperately,but add them when the gravy is almost done and oil starts floating on top.Mix well and switch off.
You can use one big lemon size of tamarind..one small tip that i would give is dont add all the gravy at once,add them little by little taste and adjust according to your taste.since all the tamrinds dont taste the same way.,some may be too tangy.
you can use raw rice(pacharasi)
"Have a nice trip"
MARCH TOWARDS EXCELLENCE !
Hey sujatha! gr8 job! looking forward to more recipie classics from u, mullai and all!!! keep up the excellent job!!!!!!!
hi vidhya,
Thanks.
Can give a title as Rice Dishes Rani for suja akka :):):) for posting many rice dishes. We call this as Puliyodarai. Its bit watery. Pulisatham is the yellow one, bit dried without Coriander seeds powder for us. Both can be called as Tamarind rice right. I am getting so confused with the terms. Forgot, tried this without Methi seeds and with some pepper. It tasted just as our Puliyodarai. What is Methi seeds btw?
hi sis,
how r u? Igot busy with some stuff….
college got reopened???
methi seeds vera onum illa namma venthaiyam than……wat u said is right i think in english we call both of them as tamarind rice.
bye.
Ha ha… Methi is venthayam. I used dry roasted & powder venthayam without knowing it. I usually add it for most rices. So I think I made in proper way and there by it tasted good. Uni opens on 17th of sep. Btw, there is a puliyodarai joke. A wife only knows to make puliyodarai. Husband got freaked out to eat the same food everyday so he went to a restaurant one day. Unfortunately he does not know English so he just selected a dish. You know wat was that. The same puliyotharai.
hey sujatha,excellent n mouth watering dish.i prepare very often but a slight difference(telugu style).i will try this tommorrow.:)
hi kaberi,
thanks a lot.