Puliyodharai

Ingredients:

• Red chilies
• Bengal gram
• Fenugreek
• Gingili seeds
• Tamarind
• Mustard seeds
• Curry leaves
• Turmeric powder

Method:

The Powder:

1. Roast in medium heat with a little oil each of the following separately and cool
   • 10 red chilies
   • 3 tsp Bengal gram (kadalai paruppu)
   • Fenugreek (vendhiyam) 1 tsp
   • Gingili seeds (ell)
2. Powder them and store separately

The Paste:

1. Soak 100 grams of tamarind in water for 30 min. Squeeze out the juice and add 300 ml water to  the juice
2. Heat 6 tsp oil in a pan and roast 2 tsp mustard, 2 tsp Bengal gram, 5 red chilies broken into two pieces, curry leaves
3. Add tamarind juice, half tsp turmeric powder and salt to taste
4. Simmer till it becomes a paste.
5. Store it in a separate container in a fridge

Procedure:

1. Cook rice without getting it sticky
2. Mix in uniformly 3 tsp of gingili oil to the rice and then the required quantity of puliyodarai powder
3. Heat oil and roast mustard seeds, Bengal gram and 2 red chilies and curry leaves and add to rice
4. Add required quantity of puliyodarai paste and mix gently