Kovil Puliyodharai |
Ingredients fried till light brown in 1/2 tsp of oil
Coriander seeds - 2 tsp
Channa dal - 2 tsp
Mustard -1/2 tsp
Black sesame seeds - 2 tsp
Urad dal - 2 tsp
Whole pepper - 2 tsp
Methi/Fenugreek seeds-1/2 tsp
Red chilies - 6
( Cool the fried ingredients and grind it to a smooth powder, keep it as)
Tempering
Sesame oil - little more than 1/4 cup
Mustard - 1 tsp
Red chilies - 6
Urad dal -1tsp
Channa dal - 1tsp
Peanuts - a handful
Curry leaves a fistful
Hing-1tsp
Other ingredients
Salt to taste
Turmeric powder-1/2tsp
Tamarind - a large lemon size
( soak it water and extract the juice, i got 1 & 1/2 cups of semi thick juice)
Jaggery - 1/2 tsp
Method
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice add the turmeric powder & salt, give a nice boil
Cook the whole mixture till thick & oil separates from sides of the pan.
Now add the ground powder and jaggery , mix well till combined.
Switch off the flame, add required amount of the paste to hot rice, mix well and enjoy!
Temple Style Puliyodharai |
a) Remaining puliyodharai mixture can be stored in the refrigerator in a bottle.
b) The rice grains must be slightly sticky , do not cook till the grains are separate.
c) For this recipe only sesame oil is used , oil is added more in this recipe this gives the flavor to your dish.
d) Usually puliyodharai is mixed and kept aside and then served after an hour as all the flours will get into the rice.
e) Some people make the tamarind mixtures and skip adding the ground powder into the tamarind mixture. Instead they sprinkle on the rice and then add needed tamarind paste and mix.
Thanks for visiting !
No comments:
Post a Comment