Iyengar Puliyodarai

Puliyodarai is a standard item in traditional Iyengar feasts. Triplicane Parthasarthy temple’s Puliyodarai is very famous.  It tastes so different from other Vishnu temples. This is easy to prepare,once its basic paste pulikachal is ready in hand, you can make puliyodarai rice any time.

 For Pulikachal
lFor Powder:

Coriander seeds                    2 Tbsp

Black Pepper                         2 Tbsp

Fenugreek seeds                   ½ tsp

Curry leaves                         2 stem

Red chili                               4 nos

Method:

• Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.

Tamarind:                              1 small apple size

Turmeric powder                     1 Tsp

Bengal gram                           2 Tbsp

Urdu dhal                               2 Tbsp

Whole red chilies                     10 no( broken into pieces)

Peanuts                                  2 Tbsp

Asafetida (Hing)                       2 Tsp

Gingili oil                                ½ cup

Jaggery                                  2 Tsbp

Curry leaves                           1 stem

Salt                                       as required

Method : 

• Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
• Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
• When pulp gets thicken oil will ooze out. Switch off the stove. 
• Transfer into airtight container.

Ingredients For Rice:

Raw Rice                     2  cup

Water                          2 1/2 - 3 cup

Turmeric Powder          ¼ tsp
Pulikachal                    6-7 Tbsp

Gingili Oil                     4 Tsp

Salt                             to taste

Seasoning: Peanuts, curry leaves, cashews (Fry it in oil and keep aside)

Method:

• Wash and clean the rice.
• Add water, oil, turmeric powder, salt,  3 tbsp of Pulikachal paste.
• Cook it in the Electric rice cooker.
• After rice is well cooked, transfer the rice into big plate. Add above seasonings, the left over part of the powder (PULIKKACHAL POWDER) , Pulikkachal paste and mix well with flat ladle, so rice will not get smashed.
• Serve with Vadams, Fried pappad.

Note: This recipe,I used Basmati Rice. But Ponni or Sona Masuri rice is the best for Puliyodarai.