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Saturday, April 11, 2009

IYENGAR PULIYODHARAI

How to make Iyengar puliyodharai, Puliyogare, How to make pulikkachal
Puliyodharai in Tamil / Puliyogare in Kannada is the most preferred tangy 'prasadam' in Perumal temples which sets the tastebuds tingling. This rice recipe is synonymous with Iyengars and Iyengar cuisine. It is a unique rice preparation mixed with tamarind pulp and specific spices.

INGREDIENTS FOR PULIYODHARAI:

Cooked rice
Pulikkachal
Puliyodharai podi called as Mael podi

HOW TO MAKE PULIKKACHAL?
Ingredients for Pulikkachal:

How to make Iyengar puliyodharai, Puliyogare, How to make pulikkachal
Tamarind - tennis ball size
Mustard seeds - 1/2 tsp.
Dry red chillies - 10 -15
Methi seeds - ½ tsp
Curry leaves - few
Hing - 1 tsp
Turmeric powder - 1 tsp.
Gingelly oil - 1/2 cup
Salt - as needed (preferably crystal sea salt - kal uppu)

HOW TO MAKE PULIYODHARAI PODI?

Ingredients for Mel podi (puliyodharai podi):
Pepper - 
1 tsp
Dry red chillies - 4 to 5
Coriander seeds - 4 tablespoons
Methi seeds - ¼ tsp.
Oil - ½ spoon

TEMPERINGS WHILE MIXING:

To temper in gingelly oil:
Urad dhal
Chenna dal
Groundnuts
Dry red chillies
Curry leaves

METHOD:

Soak tamarind in lukewarm water, extract pulp and keep aside.

In a kadai, dry roast methi seeds, keep aside. In the same pan, heat oil and add pepper, red chillies, coriander seeds, fry until golden brown and powder it alongwith methi seeds in a mixie. This is the mel podi.

In a heavy bottomed pan, heat gingelly oil, add the ingredients mentioned in "for pulikkachal", one by one, except the tamarind pulp. When they turn golden brown, add the tamarind pulp and stir frequently until it becomes like a paste . This is pulikkachal. This can be stored for more than 2 to 3 months if prepared perfect. You can also store this in refrigerator.

HOW TO MAKE PULIYODHARAI?

Cook rice in such a way that the grains are separate and not sticky. In Tamil, we say it as 'killu padham'. Spread the cooked rice in a plate, add fresh gingelly oil and allow it to cool. When cool, add pulikkachal, temperings and the mel podi to the cooked rice, according to requirement, Mix gently without breaking the grains. Iyengar special puliyodharai is ready.

NOTE:
Mel podi can be made more and stored in an air-tight container.
Raw rice (pachcharisi) should be used. The cooked rice should not be mushy. The grains should be separate without sticking.

10 comments :

  1. OMG - this looks so good Shanthi Maami!

    You are so right about the puliyodharai at the temples - they do taste good - I miss them. Especially at Oppiliappan koil where they make it even without salt!

    I will surely try this soon. Its lunch time for me now and this makes my tummy growl even more - just not fair!

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  2. Shanthi Maami,

    Wanted to send you a quick update on this. I followed your recipe and made this on the weekend - my lunch menu was coconut rice, puliyodharai, lemon rice, avial and vazhakkai chips. Chitranam!! The puliyodharai came our super and my mil was impressed too...Thanks for the great recipe!

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  3. i have been looking for this receipe for a longtime.Thanks so much.Will surely try it.

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  4. Wow!!! This tastes great. You are wonderful. Thanks alot. This is one of the best taste I had till now

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  5. Iyengar Puliyodharai is always sought after! I'm reminded of the wonderful prasadam in nanganallur anjaneyar koil :)Thanks for sharing the authentic recipe!

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  6. Good Job... Your recipes are presented in a simple and clear fashion... Raghavan

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  7. Made this. Very nice. Different from what I usually make. Had a peppery taste. But wanted to confirm if there are missing ingredients - like jaggery, til and copra. Are these optional?

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  8. Yes Radha, they are optional only

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  9. Thanks. Did get a few compliments.

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