Puliyodharai Premix Tamarind Rice Powder

Why instant puliyodharai powder

Many times for weekday work/ school lunch we need some quick lunch options. if you make and keep tamarind rice powder, you can prepare a variety rice in less than 5 minutes. Premix powder stays good for months at room temperature.

MTR style puliyogare mix

In addition to the ingredients we use for Tamil Nadu-style pulikaichal, Karnataka-style puliyogare mix powder has additional unique ingredients. I love MTR puliyogare powder so I prepared podi similar to that.

THAW COCONUT THEN USE

You can use fresh or dry coconut. If you are using frozen coconut, thaw at room temperature then use. avoid adding the frozen coconut directly

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

Tamarind - tips to note

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through.

Any other interesting recipes with pulihora powder?

Podi comes in handy for many recipes. you can make Puli Aval, Puli Upma, puli sevai, puli quinoa, etc.

SHELF LIFE OF puliyodarai podi

Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for months. Roast the coconut golden brown for longer shelf life. Always use a dry and clean spoon for longer shelf life

WILL THE PODI TASTES SPICY?

I used Karnataka red chilli. it gives perfect spice and color to the Karnataka-style puliyogare powder. Adjust the red chillies according to your spice. My version of puliyotharai podi is not spicy. It is a kids-friendly spice.

PULSE THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

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Ready to eat Puliyodharai podi

Ingredients

1 tablespoon urad dal 2 tablespoon chana dal 1/4 teaspoon fenugreek seeds coriander seeds 1 tbsp pinch of turmeric powder 1 teaspoon pepper black sesame seeds 1 tbsp 1 teaspoon cumin seeds coconut 1 tbsp 100 grams tamarind 1 tablespoon roasted peanuts 1/2 tablespoon required salt 1 teaspoon asafoetida jaggery 1 tsp

how to make puliyogare premix powder with step-by-step pictures

Turn on a wide heavy bottomed pan on low heat When pan turns hot add urad dal, chan dal, coriander seeds, black sesame seeds, fenugreek seeds, red chilli; mix well and roast for 1 minute

Furthermore add peanuts, pepper, and cumin seeds; mix well and roast till sesame seeds start to crackle

Add coconut; mix well and cook till dal starts to change color

Gather the dal mixture on one side

Add tamarind and saute both partitions separately

Roast till tamarind turns dry and moisture evaporates. Also, dal turns golden brown

Combine everything and roast for 30 seconds

Turn off the stove

Furthermore, add asafoetida, salt, and a pinch of turmeric powder

Mix well and cool for at least 25 minutes

Transfer to a mixie jar Furthermore, add jaggery and pulse. Mix well then repeat pulsing till it turns into a coarse mixture

Finally, grind till you get to your desired texture

Transfer to a wide plate and cool completely Store in an airtight container

Instant Tamarind rice

Ingredients

3 cups Cooked rice 1/2 teaspoon sesame oil 1/4 cup puliyogare powder 1 tablespoon + 1 teaspoon sesame oil 1/4 teaspoon mustard seeds 1 tablespoon chana dal curry leaves few 3 tablespoon roasted peanuts 1/2 teaspoon asafoetida required salt