Puliodharai is a traditional tamarind rice recipe that has a nice tangy twist to it and is part of the festival menu.
- 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 )
- Mix 1 ½ hot cups of water with tamarind to soak it and take a strained thick extract.
- Heat oil , temper with gram dhal, urad dhal, red chillies, mustard seeds, methi seeds and curry leaves.
- When well fried , add tamarind extract , salt & haldi and boil the contents.
- Roast gram dhal – 3 teaspoon, urad dhal – 3 teaspoon, red chillies – 10, hing powder – 1teaspoon in 1 teaspoon oil and keep it aside
- Then take seasame seeds, coconut and dry roast each separately and powder with above:
- When it starts thickening , add the ground powder and jaggery mixing without lumps.
- Just before removing from fire , temper both the nuts , remove when “lose jam “ consistency is reached.