Puliyodarai Podi recipe, How to make puliyodarai podi

Puliyodarai podi,with step by step pictures, a dry podi made using dhaniya, channa dal, red chili and tamarind as main ingredients, to make the popular South Indian Puliyodarai. I have seen MTR Puliyodarai podi and tasted too in my friend's house too. Few months back, i got to taste it in a friend's house. Her mil got it from a wedding caterer, but it was not like a dry powder. Roughly she gave an idea of the recipe, i noted it down but didn't attempt it. Later, during Navaratri, when i visited my neighbour's house, she made super spicy puliyodarai and while i was talking to her, she told that she made it using puliyodarai podi. I somehow mistook that as store bought podi, as i had a  feeling that it can't be made at home. I always pre assume many things like this. Few years back i thought, Pav Bhaji can only be made in restaurants and we can't make at home😆.  She then clarified that it is home made and her mother in law makes it quite often and it is a super hit recipe. I felt that it is perfect for working moms and perfect for travel too. I was bit skeptical about the grinding of tamarind, as it will be wet, but when i tried it few weeks back, it turned so well. I tweaked the recipe as per the ingredients i used for Iyengar puliyodarai recipe, but followed her method. You can use this puliyodarai podi for making Puli sevai and puli aval too.

Puliyodarai Podi recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 25 Minutes
• Serves: 3/4 cup
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Puliyodarai podi,with step by step pictures, a dry podi made using dhaniya, channa dal, red chili and tamarind as main ingredients, to make the popular South Indian Puliyodarai.

     Dhaniya | Coriander seeds  2 tblsp
     Red chili    10- 12 ( i added less but felt more can be added) 
    Channa dal 2 tblsp
    Black pepper 1 tsp
    Urad dal  1 tblsp     
    Venthayam| Methi seeds  1/4 tsp
    Tamarind 1 big lemon  sized 
    Oil  4 tsp
    Salt  as needed
    Asafoetida  a generous pinch
For making puliyodarai using Puliyodarai podi
   Puliyodarai podi  as needed ( i added 2 tblsp)
   Cooked rice  3 cups
   Sesame oil 1 tblsp
   Mustard seeds  1/2 tsp
   Peanuts 1 tblsp
   Curry leaves  few
   Turmeric powder  1/2 tsp 

Method :

• In a pan dry roast dhaniya, urad dal, channa dal, black pepper, venthayam and red chili till the dal turns golden colour. 
• Roast in a low flame and ensure not to burnt this. 
• Once done take it out and keep aside. 
• Add 4 tsp oil into the pan.
• Roast the tamarind in low flame for 5-7 minutes till the tamarind turns slightly crisp.
• Ensure the tamarind does not have seeds in it. 
• Roasting the tamarind emits an unpleasant smell😷
• Once it is done, take it out and add the salt and asafoetida to this. 
• Allow this to cool completely. This step is the key.
• Sometimes inside of the tamarind will be hot and will become soggy while grinding.
• So allow this to cool.
• Grind this in a mixie into a fine powder. 
• Puliyodarai podi is ready.
• You can keep it in an airtight container and use it whenever you need.
• For a week you can keep it outside. Later for longer use, refrigerate it. 
• Cook the rice and spread it on a plate. 
• In a pan add oil, mustard seeds and peanuts.
• Once the mustard splutters and the peanuts turn golden colour, switch off the flame.
• Add the curry leaves and turmeric powder.
• Transfer the mixture to the rice.
• Add puliyodarai powder, as needed. I added 2 tblsp of podi. 
• Mix it well with clean hands or spoon.
• Puliyodarai is ready. 

   

Method with step by step pictures :

• In a pan dry roast dhaniya, urad dal, channa dal, black pepper, venthayam and red chili till the dal turns golden colour. 
• Roast in a low flame and ensure not to burnt this. 
• Once done take it out and keep aside. 

• Add 4 tsp oil into the pan.
• Roast the tamarind in low flame for 5-7 minutes till the tamarind turns slightly crisp.
• Ensure the tamarind does not have seeds in it. 
• Roasting the tamarind emits an unpleasant smell😷

• Once it is done, take it out and add the salt and asafoetida to this. 
• Allow this to cool completely. This step is the key.
• Sometimes inside of the tamarind will be hot and will become soggy while grinding.
• So allow this to cool.

• Grind this in a mixie into a fine powder. 
• Puliyodarai podi is ready.
• You can keep it in an airtight container and use it whenever you need.
• For a week you can keep it outside. Later for longer use, refrigerate it. 

• Cook the rice and spread it on a plate. 
• In a pan add oil, mustard seeds and peanuts.
• Once the mustard splutters and the peanuts turn golden colour, switch off the flame.
• Add the curry leaves and turmeric powder.

• Transfer the mixture to the rice.
• Add puliyodarai powder, as needed. I added 2 tblsp of podi. 
• Mix it well with clean hands or spoon.
• Puliyodarai is ready.      

• If packing for lunch box or for travel, add little more podi to the rice and mix. 
• Puliyodarai don't need any side dish, it goes perfect with appalam, vadam. 
• Potato fry will taste great with Puliyodari.

Notes:

1. Tamarind and red chili, you adjust as per your taste. But ensure the seeds are removed from it. 
2. This puliyodarai podi stays good for a month in the refrigerator.