Temple style Puliyodarai - Iyengar puliyodarai

Recipe by
Total Time:
15-30 minutes
Serves:1 cup
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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

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