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Puliyodharai Idiyappam
Instant Puliyodharai Powder - Puliyodharai Idiyappam #PuliyodharaiIdiyappam #InstantTamarindPowder #Pulihora Generally, preparing Puliyodharai is very time-consuming. No need to stand for hours to make Puliyodharai anymore. It can be made in very few seconds with this Instant Puliyodharai mix. And I am going to show you how to make Puliyodharai Idiyappam with this instant Puliyodharai mix. Puliyodharai tastes best when had 2-3 hours later than the time of preparation. It is the most highly sorted out picnic/ travel meal among the South-Indians as it becomes tastier as the sour tamarind flavor deepens with time so it is a fantastic lunch box dish also. This makes 250 gms of Puliyodharai Mix. Pulikachal mix generally stays good upto a month but you can store this upto 3 months in an air-tight container in the refrigerator. Idiyappam recipe - Puliyodharai Rice recipe - Prep time: 10 mins Cook time: 20 mins Number of Servings: 4-5 persons Ingredients Gingelly Oil 1 Tbsp Mustard Seeds - 1/2 Tsp Chana Dal - 1 Tsp Urad Dal - 1 Tsp A Pinch Of Asafoetida Powder Peanuts - 1/4 Cup Few Curry Leaves Turmeric Powder - 1/4 Tsp Idiyappam - 7 Pieces To Make Puliyodharai Mix Tamarind 100 Gms Chana Dal 2 Tbsp Urad Dal 2 Tbsp Coriander Seeds -3 Tbsp Black Peppercorn 2 Tsp Fenugreek Seeds 1/2 Tsp Sesame Seeds 1 Tbsp Red Chili 20 Nos Rock Salt 2 Tbsp Asafoetida Powder - 1 Tsp Powdered Jaggery 1 ½ Tbsp Method: 1. Heat a pan and dry roast the separately coriander seeds, urad dal, chana dal, fenugreek and peppercorns till the dals become golden brown and the peppercorns splutter. Do the roasting patiently without burning the stuff in medium flame. 2. Then fry the sesame seeds also in the pan till they splutter well. Fry the red chillies for a minute. Dry roast the required salt also to remove the moist if any and it helps the mix to last longer. 3. Put all the roasted ingredients in a broad bowl together to get cold. 4. Meanwhile, remove the seeds from the tamarind if any and pinch them to small pieces. 5. Heat the pan and fry the tamarind in medium flame for 5 minutes. 6. Allow it to cool. 7. Now powder all the roasted ingredients together, jaggery, tamarind and asafoetida powder and transfer to a bowl. 8. Store in the air tight box. To Make Puliyodharai Idiyappam 1. In a broad pan or bowl take 7 pieces of idiyappam and break it into smaller pieces 2. Heat a sauteing pan with 2 tbspoons of sesame oil. Puliyodharai gets its authentic taste from the mix of the spices with the sesame oil, so it is a must to use sesame oil for this recipe. 3. Add mustard seeds, urad dal and chana dal 1 teaspoon each. 4. When they start turning brown add some peanuts, 1/2 teaspoon hing powder, 1/4 teaspoon turmeric powder and curry leaves. 5. Give a stir and add the idiyappam pieces and powder. Now stir gently with a ladle. The spicy, tangy and aromatic Idiyappam Puliyodharai is ready now. You can use the same Puliyodharai mix and follow the same steps to make Instant Puliyodharai Rice. You can buy our book and classes on HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: FACEBOOK - YOUTUBE: INSTAGRAM - A Ventuno Production :
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