PULIYODARAI RECIPE ( IYENGAR TEMPLE STYLE)

After Lord balaji, only pulliyodarai comes in mind whenever i think about Perumal Kovil.
The Puliyodarai served in Perumal Kovil in the dhonnais , will taste divine and nothing can
beat the taste.
Though i have posted the recipe of Pulikaichal which my mom makes, i have been wanting to
post this Iyengar style puliyodarai for a long time. This recipe i learnt from my friend who is
an iyengar and i always feast on the puliyodarai which she makes. So here is the recipe for
authentic iyengar style temple puliyodarai.

INGREDIENTS: (GIVES 1/4 CUP PULIKAICHAL PASTE APPROX.)
TO ROAST AND GRIND:
CHANNA DAL 1 TBLSP
URAD DAL 1 TBLSP
DHANIYA
(CORIANDER SEEDS)
1 AND 1/2 TBLSP
RED CHILLI 6-7
SESAME SEEDS 1 TSP
TO TEMPER:
SESAME OIL 4-5 TBLSP
MUSTARD SEEDS 1/4 TSP
PEANUTS 1 TBLSP
CHANNA DAL 1 TBLSP
CURRY LEAVES FEW
OTHER INGREDIENTS:
THICK TAMARIND
EXTRACT
1 AND 1/2 CUP( I USED
TAMARIND PASTE 2 TSP)
SALT AS NEEDED
TURMERIC POWDER 1/4 TSP
ASAFOETIDA 2 PINCHES
JAGGERY 1/4 TSP

METHOD:
Dry roast the ingredients given the table To roast and grind.
While doing add the sesame seeds in the last as it will get burnt fast.
When it is cool, powder it finely in a mixer.

In a pan add sesame oil and temper the items given under the to temper table. When
the dals turn golden brown add the tamarind extract. I used the tamarind paste(store
bought) and added the water. If using tamarind, soak it in hot water and extract the
juice.
When it starts boiling add the ground powder , turmeric powder, salt ,jaggery and
asafoetida.

Simmer the flame and let this boil for few minutes till the raw smell goes off and this
mixture reaches the right consistency.
Cook half cup of sona masoori rice(raw rice) and allow it to cool. Let the grains be
separate.
Mix 2 tblsp of this pulikaichal to this rice and add a tsp of sesame oil. Nicely mix with
clean hands. Check for taste, if you need little more spicy add extra paste or if you
find it very spicy or making for kids add some more rice.

You can pack this for kids lunch box along with any chips or papad.

Note:
1. The pulkaichal mix can be stored in the refrigerator for a week to 10 days.
2. But always use a dry spoon to take it. Never use wet hands.