Puliyodarai (or) Puli sadam is one of the famous and fabulous rice dish prepared in South india. In temple's, after the ritual worship, all the devotees are served with this rice as prasadam. The taste and the aroma is definitely unique from the way we prepare at home, but somehow I have managed to come near to that recipe.
Roasted powder, this is the main ingredient that gives you a nice flavor to the rice, first start preparing this powder, and then followed by the pulikachal - A thick paste made of tamarind.
For this recipe you need
1 1/2 cups of tamarind extract from Lemon sized ball
2 tsp. of chana dal
Handful of roasted peanuts
2-3 red chillies
1/2 tsp. of turmeric powder
1 tbsp .of roasted powder (recipe shown below)
1/2 tsp. of asafoetida
A spring of curry leaves
1/2 cup of sesame oil
Salt
1 1/2 cups of tamarind extract from Lemon sized ball
2 tsp. of chana dal
Handful of roasted peanuts
2-3 red chillies
1/2 tsp. of turmeric powder
1 tbsp .of roasted powder (recipe shown below)
1/2 tsp. of asafoetida
A spring of curry leaves
1/2 cup of sesame oil
Salt
Roasted Powder
For the roasted powder you need
2 tbsp. of chana dal
2 tbsp. of coriander seeds
1/2 tsp. of black pepper
5 - 8 nos. of red chillies (adjust according to your taste)
2 tsp. of sesame seeds
1/2 tsp. of fenugreek seeds
Preparation
Heat a pan, add sesame seeds, when they start spluttering ,take off from heat.
Heat oil in the same pan, fry all the above said ingredients one by one.
First add the chana dal, when they turn golden brown remove it and keep it aside.
Add coriander seeds and black pepper and fry them well .Keep it aside.
Add red chillies and fry it .
Finally add fenugreek seeds and fry it.
Care should be taken while frying both sesame seeds and fenugreek seeds, keep the flame very low as they tend to burn quickly.
Allow the fried ingredients to cool and grind them to a powder.Store it in a air tight jar
Pulikachal
Preparation
Heat oil in a pan, add mustard seeds , when they stop spluttering add chana dal and fry it until they turn golden brown
Add curry leaves ,red chillies , roasted peanuts and asafoetida and saute it for a min.
Now pour the tamarind extract carefully, add turmeric powder and salt . Cover and cook until the oil begins to seperate.
Puliyodharai mix or pulikachal is ready :)
How to mix it with rice.
Add little sesame oil to the cooked rice, allow it to cool.
Add the pulikachal little by little and mix it gentle. check for salt
Finally sprinkle the roasted powder on top .
Pulisadam or Puliyodarai sadam is ready :)
NOTE:
You can store both the powder and pulikachal, but the shell life for pulikachal is for 20 days.
Sprinkling the roasted powder on top gives a nice aroma to the rice, so don't skip this.