Iyenger Style Puliyodaharai Paste

Iyenger Style Puliyodaharai or Temple Puliyodaharai Mix is a spice blend or paste made with tamarind extract and homemade masala powder. Spiced up with chillies and topped with loads of peanuts. A perfect stimulant when you need something spicy salty and sour. This spice mix is mixed with rice and it becomes puliyodharai. Suitable for lunch box, long journeys & picnic box.

Traditional and authentic Pulikachal mix / puliyodarai is a thick paste made of tamarind, dal and other spices. This is one of the popular ready mix in south india .

We generally mix pulikaachal with rice to make tamarind rice (puli sachem) and we can also use it as a pickle for the curd rice. Tamarind rice with papad / fryums is a best combo.
Pulihora is not only delicious, but also really quick and easy to prepare and so it is a great option for children’s lunch box, specially if you have leftover rice. This dish uses a bit more oil and so it is not spoiled easily. Due to this Tamarind Rice is a favorite choice to take away for long distance journeys.

The Puliyodarai (Tamarind rice made using Pulikachal) will stay for even two days and very handy for the train travel. We can store this mix in an air-tight container and use it for 3-4 days. If we store in in the fridge it will come even for a month. For festivals like Aadi perukku, Kanu pandigai, this tamarind rice is one of the main dish.

Lets see how to make this,

Iyenger Style Puliyodaharai | Temple Puliyodaharai Mix REcipe:

INGREDIENTS

For Masala Powder
3 tsp coriander seeds
1 tsp fenugreek seeds (vendayam)
3 dry red chillies (add more for spicy)
3 tsp white sesame seeds
2 tsp black pepper

For Tamarind Paste / Pulikaachal

⅓ cup sesame oil (gingely oil / nallennai)
1 tsp mustard seeds
2 tsp chana dal
4 dry red chillies
1 tsp hing (asafoetida)
2 tsp turmeric
3 sprigs curry leaves
½ cup peanuts
3 tsp salt
2 tbsp jaggery
Big lemon sized tamarind

To Serve

Rice as required

INSTRUCTIONS

1. Dry roast all the ingredients listed under masala powder separately till slightly dark and golden. Set aside on a plate to cool. Once the spices are cool, grind it in a mixie to a powder. Set aside.
2. Soak a big lemon size tamarind in two cups of water for 30 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.

For making Pulikaachal:

1. Heat sesame oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add dry red chillies and chana dal. Roast till the chana dal is golden. Add in the tamarind extract / pulp.
2. Add in the hing, turmeric powder and curry leaves. Add in the roasted peanuts. Add in the salt and jaggery.
3. Cover the pan with a lid and simmer the tamarind mixture on a low flame for 20 minutes.
4. Switch off the flame and add in the ground spice powder. Allow it to cool completely. Bottle and use.

Mixing and Assembly:

1. Cook 1 cup (250 ml) of rice with 2 cups of water and cook it to firm texture. Allow it to cool completely. Once the rice is cool, Mix half a cup of prepared tamarind paste – pulikaachal and ¼ tsp of salt. Mix well to combine.
2. Serve with appalam/papad/fryums.