PULIYODARAI PODI

PULIYODARAI  PODI

It is a very long time since I touched my blog. Just this morning I tried a different and somewhat favourable recipe to all PULIYODARAI PODI. Usually we concentrate only on PULIKATCHAL and this time I tried podi instead of katchal.
Ingredients
1. Bengal Gram Dhal                                     1 cup
2. Urad dhal                                                    1/2 cup
3. Dhania                                                        1/4 cup
4. Black Pepper                                              3 tsp
5. Methi Seeds                                               1 tsp
6.Mustard                                                       1 tsp
7.Til (sesame seed)                                        1/4 cup
8.Red Chilli                                                     2 cups
9. Tamarind                                                     one orange size ball
If you have only tamarind paste take 4tsp
10. Rock Salt                                                  3 tablespoons
11. Asafoetida powder                                    2 tsp
12. Turmeric powder                                      1 tbsn
13. Jaggary Powder(Optional)                       1 tbsn
14. Curry leaves dried                                   1 cup

Procedure:
1.Dry fry all dhals, dhania, pepper, til, methi, mustard seeds and salt also separately as each one will have separate heat absorbing capacity.
2. Add 2 tsp of oil in the pan and fry asafoetida and keep aside.
3.In the oil fry red chilli and keep aside.
4. Pour 2 more tsp of oil and fry tamarind pieces till they become dark.
5. If it is tamarind paste you can fry it in oil in low flame till it becomes thick. After cooling it will become hard to grind.
6. In a mixer grinder grind first tamarind, chilli and asafoetida for a minute.
7. Add all the fried dhals and spices together and grind well.
8. Take it out and portion it into half and again grind each together till it becomes a good powder. Mix turmeric powder and jaggary powder to all the ground powder, mix well and store in an airtight container.
9. While making puliyodarai rice, cook rice a little loose and add the powder mix well. Add two tbsn of ginglee oil raw to the rice and one tbsn of ghee with 1/4 cup of fried groundnut.
Enjoy eating it with fryums or vadam.