February 23, 2010


Puliyodarai is a traditional south Indian rice. This is offered as prashadam in many temples and the taste is really tempting. Also this stays good for longer time and will be great to take for outdoor trips. The paste can be prepared ahead and can be stored refrigerated for even a month or two.


Cooked rice – 3 cups
Tamarind juice – 4 tbsp
Mustard seeds – 1 tsp
Chana Dal – 3 tsp
Groundnuts – 20
Red chilly – 3
Turmeric powder - little
Curry leaves
Oil – 3 tbsp

For dry grinding:
Red chilly – 4
Coriander seeds (dhania) – 2 tbsp
Fenugreek seeds (Vendhayam) – 1 tsp


1. Dry roast the ingredients mentioned for dry grinding and grind them to a powder

2. Heat oil in a pan and add mustard seeds

3. After they splutter add chana dal ad groundnuts and roast them till light brown

4. Then fry the red chillies in the oil and add curry leaves

5. To this add the tamarind juice and add salt and turmeric powder and let it boil

6. Once it starts to thicken add the grounded powder and let it boil for some more time. Stop flame after it starts leaving oil and the mix gets thickened

7. Add the above paste to the cooled rice and mix well.

8. Serve with Potato curry or even potato chips.

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