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:
- Tamarind and red chili, you adjust as per your taste. But ensure the seeds are removed from it.
- This puliyodarai podi stays good for a month in the refrigerator.
Mam, your recipe on puliyodharai podi is simply superb. I never knew that it could be this much simple recipe. I follow most of your recipes. It comes out well.
Thank you so much.
Madam I want to prepare puliyogare powder for 1/2 kg, can you please forward receipe for half kg puliyogare powder. I will be grateful if you forward the receipe for puliyogare powder
Hi, I haven’t made it in bulk. You can triple the recipe for more podi.
My search for puliodharai mix in powder form has blissfully come to an end with your recipe …MTR mix has this sweetness added which doesn’t suit some of our taste profile….feel like I hit a jackpot in the middle of the night ….Thanks a ton for sharing the recipe
So so happy to know that. Thanks for trying out