Cookbook:Puliyodarai Quick

Puliyodarai Quick
Category Rice recipes
Servings 5
Time 20 minutes

Cookbook | Ingredients | Recipes | Indian Cuisine

Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu.

Also see Cookbook:Pulihora.


For PuliyodaraiEdit

  • 4 cups cooked white (add a little oil to the raw rice before cooking it. This gives rice a better texture ) rice
  • 2 tsp Mustard seeds
  • 3 tbsp gingely oil ("Til" oil in Hindi, "Nallennai" in Tamil, sesame oil)
  • 2 tbsp split-pea
  • 2 tbsp groundnuts (peanuts)
  • 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
  • 3-4 dry red chillies
  • 4-5 curry leaves
  • 1.5 tbsp tamarind concentrate
  • 1 tsp turmeric powder
  • 3/4 tbsp salt

For Garnishing PowderEdit

  • 1 tbsp split-pea
  • 1 tbsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 2-3 dry red chillies


Garnishing Powder PreparationEdit

  • Dry roast all ingredients in a pan until deep brown (no oil required)
  • Grind to a fine powder after the mix cools down.

Puliyodarai PreparationEdit

  1. Heat the oil in a pan.
  2. Add groundnuts and split-peas, fry until golden brown.
  3. Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait till the mustard seeds splutter and remove pan from stove.
  4. Mix rice, salt, turmeric powder and tamarind concentrate.
  5. Add the garnishing powder, Curry leaves and mix well.

Notes, tips, and variationsEdit

  1. Serve with yogurt or curd
  2. Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed)
  3. Vary amount of salt/spices as needed.
  4. 1 tsp sesame can be powdered and added for more taste
  5. Pinch of jaggery can be added


Other recipes by this author

  1. Malai Mixed Vegetable
  2. Mango Chutney