Puliyodarai recipe
Rice 2 cups
Tamarind paste 1.5 t-spoon
Red chillies 10
Channa dhall 2 t-spoon
Hing 1/4 t-spoon
Methi 1/2 t-spoon
Corriander seeds 1 t-spoon
Turmeric 1/4 t-spoon
Curry leaves
Salt 1.5 t-spoon
Seseame oil 1/2 cup
Ghee 1 t-spoon
Mustard 1/2 t-spoon
Cashews
Peanuts
Cook rice with less water as you would cook for pulauv.
Spreadrice on a plate and sprinkle turmeric, little salt and
2 t-spoons of seseame oil.
Fry mustard, red chillies, channa dhall, hing, turmeric,
and curry leaves in seseame oil.
Mix tamarind paste with little water, and add this to
the abovemixture, and let it cook until the flavour comes out.
Now add peanuts to this and let it cook until the oil
comes out.
Dry fry methi, and grind this into a powder.
Dry fry corriander seeds, and grind this into a powder.
Fry cashews in little ghee.
Mix everything together, and garnish with curry leaves.
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