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

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