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Puliyodharai is one of the most popular prasadham in south indian temples.Traditional recipe with fresh ground spices.
Woww...Yummyy...
Dry roast the ingredients mentioned under ‘To Roast and To Grind’ and grind to a fine powder.
Heat oil in a pan, add urad dhal,mustard seeds and fenugreek.Let it splutter.
Then add red chillies,peanuts,asafoetida powder and curry leaves.Saute for 2 mins.
Then add tamarind extract(lemon size tamarind soaked in a cup of water),turmeric powder,salt and jaggery.Allow it to boil for 15 mins in medium high flame.Mixture should get thickens and oil oozes out from the pan.
Then add grinded powder and cook for 5-10 mins in medium flame.Stir occasionally else it will get burnt.Consistency become thick and leaves oil to the sides of the pan.Switch off the stove.Pulikaaychal is ready.
Finally add the Pulikaaychal to the cooked rice(add 1 tbsp sesame oil to the cooked rice and keep aside)and mix well.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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