Puliyodarai Quick (SF)

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Puliyodarai Quick

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Puliyodarai_Quick

 

 

Puliyodarai, is a speciality of the South Indian coastal state of

Tamil Nadu.

 

 

For Puliyodarai

 

4 cups cooked white rice

2 tsp Mustard seeds

3 tbsp (45 ml) gingely oil ( " Til " oil in Hindi, " NaLEnnai " in

Tamil)

2 tbsp (6 tsp) split-pea

2 tbsp (6 tsp) groundnuts (peanuts)

1/2 tsp asafoetida ( " Heengh " in Hindi, " Perungayum " in Tamil)

3 - 4 dry red chillies

4 -5 curry leaves

1 1/2 tbsp (4 1/2 tsp) tamarind concentrate

1 tsp turmeric powder

3/4 tbsp salt

 

For Garnishing Powder

 

1 tbsp (3 tsp) spit-pea

1 tbsp (3 tsp) coriander seeds

1/2 tsp fenugreek seeds

2 - 3 dry red chillies

 

 

Garnishing Powder Preparation

 

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 Preparation

 

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.

 

5. Add the garnishing powder, Curry leaves and mix well.

 

 

Notes, tips, and variations

 

1. Serve with Yogurt/Curd (vegan)

 

2. Garnishing powder can be prepared ahead of time and can be

stored for upto 2 months (no refrigeration needed).

 

3. Vary amount of salt/spices as needed.

 

 

Serves 5.