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Temple style Puliyodarai - Iyengar puliyodarai Recipe

Temple style Puliyodarai - Iyengar puliyodarai is a popular Indian Side dish
Author :
 
On :
Thursday, 22 June, 2017
Category :
Vegetarian Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
1 cup
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • To Roast And Grind:
  • 1 tbsp - Channa dal
  • 1 tbsp - Urad Dal
  • 1.5 tbsp - Dhaniya (Coriander Seeds)
  • 6-7 - Red Chilli
  • 1 tsp - Sesame seeds
  • 1 tsp - Black pepper
  • To Temper:
  • 4-5 tbsp - Sesame oil
  • 1/4 tsp - Mustard Seeds
  • 1 tbsp - Peanuts
  • 1 tbsp - Channa dal
  • Few Curry leaves
  • Other Ingredients:
  • 1.5 cup - Thick Tamarind extract
  • Salt to taste
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp- Asafoetida
  • 1/4 tsp - Jaggery.
  • How to Make Temple style Puliyodarai - Iyengar puliyodarai:

    1. Dry roast the ingredients for grinding and roasting.
    2. Let it cool, and grind in a mixer.
    3. Heat sesame oil in a pan; temper the ingredients for tempering.
    4. When the dals turn golden brown add the tamarind extract.
    5. When it starts boiling add the ground powder, turmeric powder, salt, jaggery and asafoetida.
    6. Simmer and let it boil for a few mins until the mixture reaches the desired consistency.
    7. To use:
    8. Cook 1/2 cup of sona masoori rice (raw rice) and allow it to cool.
    9. Let the grains separate.
    10. Mix 2 tbsp of this pulikaichal to this rice and add a tsp of sesame oil. Mix well.
    11. Serve hot.
    12. Recipe courtesy: Jeyashri's Kitchen




     

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