Puliodarai Podi | Instant Puliodarai Powder | Puliyogare/Pulihora Powder Recipe | How to prepare Puliodarai | Quick and Easy Recipe | Stepwise Pictures

Hi Supermoms,

Puliodarai/Puliyodare/Pulihora is a traditional rice dish that is tangy and spicy. This tasty dish finds it's unique place in the menu of all major festivals in South India. It is also a custom to make this rice in weddings and on the third day of pongal, Kannum Pongal. It is a favourite picnic dish as it becomes tastier with time. Tamarind rice tastes great few hours after preparing. So, it is a fantastic lunch box dish also. 

The traditional method of making tamarind paste known in tamil as 'Pulikaichal', is a time taking process where the tamarind( liquid) extract is cooked  along with various spices till the time it reduces to 1/8th of it's original quantity. I will be sharing this method soon. 

But today, I am sharing a handy recipe of making a 'Puliodarai Powder' that can be mixed with rice and your Puliodarai is ready within 5-7 minutes. You can make a large batch ( like me) and it will help you to prepare this rice for a larger number of people or for any function/narayan seva ( public feeding) etc., 

Instant Puliodarai/Puliyogare/Pulihora Powder/Podi :

Preparation time: 10 minutes

Cooking time : 45 minutes

Yield : 425 gms of Puliodharai Podi

Storage : Keeps good for 3 months when stored in an air tight container

1 cup = 250 ml cup

Note: I have added healthy seeds while roasting , you can add or omit them.

Ingredients :

50 gms of tamarind ( after cleaning and removing the fibre ,seeds etc.,)OR aproximately 2 tightly packed lemon size balls of tamarind.

1/4 cup powdered jaggery ( you can adjust according to taste)

3 pinches of asafoetida ( no need to roast, just add in the powder)

salt to taste

To roast and powder:

 1/2 cup bengal gram/channa dal

 1/2 cup urad dal/husked blackgram

 3/4 cup dhania/coriander seeds

 27-30 dry red chillies ( I used salem variety/gundu milagai, if u are using andhra variety, add according to heat of chillies)

1 tablespoon black peppercorns

1 tablespoon sesame seeds

1 teaspoon flax seeds(optional)

1 teaspoon sunflower seeds(optional)

1 teaspoon melon seeds(optional)

1 teaspoon fenugreek seeds

1 teaspoon sesame oil

Tempering Mix:

1/2 cup raw peanuts

1 tablespoon mustard seeds

1 teaspoon sesame oil

6-7 dry red chillies( whole, salem gundu milagai) - optional

30-40 curry leaves ( washed and pat dried)

Method :

1. In a wide pan/Kadai , dry roast all the  ingredients given under 'to roast and powder' separately like this till the dal turns fragrant .

TIP: Sesame, flax, melon seeds are delicate, roast them in low flame and keep stirring to avoid burning.

Using Kashmiri chilli or guntur red chillies will get a richer colour. 

2. Only for dry red chilli, roast in sesame oil.

3. Keep this aside, let them cool.

4. In the same pan, lightly roast tamarind for just one minute. Keep it aside. 

Note: The tamarind needs to be powdered along with other' roast and grind ' ingredients.

5. Heat the pan with oil and roast the peanuts. Drain them in a tissue.

6. With the remaining oil, fry the curry leaves till they turn crisp ( not brown). 

7. Drain the curry leaves and add mustard in the remaining oil and remove when it splutters.

8. Powder the ingredients that are given under 'to roast and grind' along with jaggery, tamarind , asafoetida and salt.

9. Mix the tempered ingredients with the ground powder and allow the mixture to cool completely.

10. Transfer the contents to an air tight container and store in a cool dry place. 

How to use the Puliyodarai Powder?

For 1 cup of uncooked raw rice ( Sona Masoori rice is best suited for making this rice) :

2 & 1/2  tablespoons Puliodarai Podi ( adjust)

1 tablespoon Sesame Oil + 1 teaspoon 

Method:

1. Cook Sona Masoori rice with just enough water so that the rice is non-sticky (separate).The ratio of rice:water I use is 1:2.

2. Heat a pan with oil and add the instant puliodare powder. Let it cook in oil for 30-40 seconds.

TIP: If you like the tamarind rice more juicy, you can add 1/4 cup of water at this stage and allow it to boil for 3-4 minutes or till the time the oil seperates.

3. Switch off and mix the rice. Drizzle with one teaspoon sesame oil ( room temperature).

Your Puliodare is ready to be served hot or to be packed for office/school/picnic/functions or parties.

Happy Cooking!

With love,

Masterchefmom