Ingredients :
- For the mix
- Coriander seeds-2 tsp
- Channa dhal-1 tsp
- Fenugreek seeds-1/2 tsp
- Red chillies-8
- In a kadai dry roast all the items in low fire for 5 to 6 minutes and grind it in the small jar of the mixie
- Raw rice-2 cups
- Tamarind-size of a small lemon
- Curry leaves-little
- Turmeric powder-1 tsp
- Asafoteds-1/2 tsp
- Ground nut-2 tsp
- Mustard seeds-1 tsp
- Channa dhal-1 tsp
- Curry leaf-little
- Red chillies-2(If the mix is not used use 6 more chilies)
Ingredients for the Rice:
To season
Method:
- Keep the kadai in the stovePour four table spoons of gingili oilSeason with items given in ‘To season’Add the groundnut also and roast for 2 minutesDissolve the tamarind in ½ cup of water
- Add this water into the kadaiAdd the grinded mixAdd little turmeric powder,asafoteda powder and required salt(2 to 3 table spoons, Remember salt is needed for the rice too)
- Keep the stove in sim and cook till oil separatesNow The Puliyodarai mix is ready
- Cook the rice with little less water than usual in such a way that they do not stick to each otherTransfer the rice into a flat bottom vessel.
- Add 1 tablespoon oil, mix well and allow it to cool .Once the rice cools ,little by little add the Puliyodarai mix into the rice and mix well.
- If there is extra mix, it can be stored for future use. It can be even kept outside. It will not get spoiled for 10 days .If refrigerated the mix will stay fresh for a longer time
