Puliodharai is a traditional tamarind rice recipe that has a nice tangy twist to it and is part of the festival menu.

INGREDIENTS:
  • Tamarind – orange size ( or 4 tablespoon tamarind paste )
  • Jaggery – lemon size
  • Salt and Turmeric
  • Gram dhal – 4 teaspoon
  • Udad dhal – 4 teaspoon
  • Red chillies – 10
  • Hing powder – 1teaspoon
  • Seasame seeds – 2 teaspoon
  • Grated coconut – 4 tablespoon
  • Oil – ½ cup
  • Mustard seeds – 1 teaspoon
  • Methi seeds – ½ teaspoon
  • Curry leaves – few
  • Roasted peanuts – ½ cup ( more or less is optional )
  • Cashewnuts – 10 (break into two )
PREPARATION METHOD:
  1. Mix 1 ½ hot cups of water with tamarind to soak it and take a strained thick extract.
  2. Heat oil , temper with gram dhal, urad dhal, red chillies, mustard seeds, methi seeds and curry leaves.
  3. When well fried , add tamarind extract , salt & haldi and boil the contents.
  4. Roast gram dhal – 3 teaspoon, urad dhal – 3 teaspoon, red chillies – 10, hing powder – 1teaspoon in 1 teaspoon oil and keep it aside
  5. Then take seasame seeds, coconut and dry roast each separately and powder with above:
  6. When it starts thickening , add the ground powder and jaggery mixing without lumps.
  7. Just before removing from fire , temper both the nuts , remove when “lose jam “ consistency is reached.