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Rakesh Raghunathan
Puliyodharai is a traditional dish of Tamil Nadu. Chef Rakesh Raghunathan brings this authentic recipe to your kitchens.
Preparation Time
7-10 Min
Cooking Time
18-20 Min
Meal Type
main course
Difficulty
MEDIUM
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
3 - 4 red chilli
25 ml sesame oil
1 tsp mustard seeds
2 tsp bengal gram
2 tsp black gram
1 tsp asafoetida
2 tsp turmeric powder
curry leaves
1 cup tamarind water
salt to taste
1 tsp peanuts
1 cup cooked rice
Heat 1 tsp sesame oil in a pan, add 1 tsp black gram, 2 tsp coriander seeds, 1 tsp black peppercorns, 3 red chillies and saute.
Now transfer the roasted spices to a blending jar and blend into a smooth powder.
Heat 1 cup sesame oil in a pan, add 1 tsp mustard seeds, 1 tsp Bengal gram, 1 tsp black gram, 2 tsp asafetida, 2 tsp turmeric powder, 2 red chilli few curry leaves and fry it well.
Now add 1 cup tamarind water, salt to taste and let boil till it turns thick.
Take cooked rice in a mixing bowl and add 2 tsp sesame oil, tamarind paste, salt and masala powder. Mix it well.
In a tadka pan, heat sesame oil and add 1 tsp mustard seeds, 1 tsp Bengal gram, 1 tsp black gram, 1 tsp ground nuts, 1 red chilli and saute.
Pour the tempering over the rice and mix.
Fry the appalams in oil and serve with the Puliyodharai.
Puliyodharai is an amalgamation of tamarind concentrate, powdered spices and pre-cooked rice. The tamarind concentrate is cooked in whole spices and sesame oil, then added to rice topped by the powdered spices.
This dish is served in temples and is very special to the people of Tamil Nadu as it’s both tasty, tangy and sacred.
Puliyodharai can be served with roasted pappad or had plain like the way prasadams are had.
