Cookbook:Puliyodarai

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Puliyodarai
Category Rice recipes
Servings 5
Time 20 minutes
Difficulty

Cookbook | Ingredients | Recipes | Indian Cuisine

Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu.

Also see Cookbook:Pulihora.

Ingredients[edit | edit source]

Garnishing powder[edit | edit source]

Puliyodarai[edit | edit source]

Procedure[edit | edit source]

Garnishing Powder[edit | edit source]

  1. Dry roast all ingredients in a pan until deep brown (no oil required)
  2. Grind to a fine powder after the mix cools down.

Puliyodarai[edit | edit source]

  1. Heat the oil in a pan.
  2. Add groundnuts and split-peas, fry until golden brown.
  3. Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.
  4. Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
  5. Add the garnishing powder and curry leaves and mix well.

Notes, tips, and variations[edit | edit source]

  • Serve with yogurt or curd.
  • Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed).
  • Vary amount of salt/spices as needed.
  • 1 tsp sesame can be powdered and added for more taste.
  • Pinch of jaggery can be added

Comments[edit | edit source]

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