Temple Style Puliyodarai is very famous and favorite for many of us.. and now you can make it the same way at home.
INGREDIENTS
METHOD:
INGREDIENTS
|
Urad Dhal
|
1 Tablespoon
|
|
Channa Dhal
|
1 Tablespoon
|
|
Dhaniya seeds
|
1 1/2 Tablepoon
|
|
Red Chilli
|
7 to 8 nos
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|
Bedige Chilli
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2 nos
|
|
Black sesame seeds
|
1 Tablespoon
|
|
Black pepper
|
1 Tablespoon
|
|
Gingelly Oil
|
4-5 Tablepoon
|
|
Mustard
|
1/4 Tablespoon
|
|
Groundnuts
|
1 Tablespoon
|
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Curry leaves
|
Few
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Tamarind extract
|
lemon size
|
|
Salt
|
As needed
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|
Turmeric powder
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1/4 Tablespoon
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|
Asafotida
|
2 pinches
|
|
Jaggery
|
1/4 Tablespoon
|
Copra Dry coconut
|
2-3 Tablespoon
|
METHOD:
- Dry roast and grind the below -
- Channa Dhal
- Urad Dhal
- Dhaniya
- Red Chilli
- Sesame seeds (Add this at the end as this will get burnt quickly)
- Black pepper (Black or White)
- Copra Dry
- When it is cool, powder it finely in a mixer.
- In a pan add sesame oil and temper the below items
- Mustard seeds
- Groundnuts
- Channa Dhal
- Curry leaves
- When the dhal turn golden brown add the tamarind extract.
- When it starts boiling add the ground powder , turmeric powder, salt ,jaggery and asafoetida.
- Simmer the flame and let this cook for few minutes till the raw smell goes off and until this mixture reaches the right consistency.
- Cook rice and mix the paste well
- Add more sesame oil if needed
- While temparing you can add cashews too
- This paste can be stored in fridge for 15 days.
