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


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


  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
Category: Main Course (V)  Tags: ,
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