PULIYODHARAI RICE PODI

INGREDIENTS

Puliyodharai podi is really a very sensitive podi. A small mistake and the rice taste goes off. After trying out many a versions of making Puliyodharai using podi, I made my own additions and some changes in preparation to come out with a very beautiful tasting version. I am happy to share the PODI  recipe and method to use it as under. Please send me your feedback after you try it out.

PULI ( TAMARIND) FOR THE RICE

1 cup of Red chillies (medium hot variety)
1/4 Cup of Coriander seeds (Dania)
1 Spoon Bengal Gram Dhall
1 Spoon Ulandhu (Dehusked)
5 Moru Mozuka (fried in oil)
1/4 Spoon Black pepper
1/2 Spoon Perangayam powder
1/4 Spoon Fenugreek (vendhayam)

PULI AND SPICES MIX 

8 Red Chillies Pieces of 1" size 
5 Green Chillies sliced in two 
2 Table spoons of Channa Dhall 
3 Table spoons of Groundnuts 
1 Spoon of Turmeric powder 
2" Ginger shredded 
1/2 Spoon of Perangayam (asafoetida) 
1 Medium cup of Tamarind extract 
1 spoon of Mustard seeds 
2 Spoons of Jaggery 
120 ml of Gingly oil 
Salt to taste 

METHOD OF MAKING PODI 

First Dry roast Chillies and Dhaniya for two to three minutes to drive out moisture.T hen add a little oil and roast it vigorously turning it constantly. This is to prevent burning smell of Dhania and chillies . Just before removing from stove, add 1/2 spoon of Asfoetida (Perangayam) .Keep aside. Now roast each ingredient separately with just a little oil. Dhalls should be roasted to light pink. Hanna Dhall must not be brown. Black pepper also is to be roasted till it starts popping. Vendhayam roasts very fast. Take care not to over roast it. Now roast Mor mozaka and add them to all the other ingredients to powder. Powder the spices well. Please dont make a very fine powder. It should be of sambar powder consistency. Your podi is ready. Cook rice with little less water and some salt. And when ready, cool it and spread on a big plate so that each grain remains separate. Now prepare the wet Masala and other ingredients as shown.

METHOD OF MAKING PULI AND SPICES MIX 

First Dry roast Chillies and Dhania for two to three minutes to drive out moisture. Then add a little oil and roast it vigorously turning it constantly. This is to prevent burning smell of Dhania and chillies .
Just before removing from stove, add 1/2 spoon of Asfoetida (Perangayam). Keep aside. Now roast each ingredient separately with just a little oil. Dhalls should be roasted to light pink. Channa Dhall must not be brown. Black pepper also is to be roasted till it starts popping. Vendhayam roasts very fast. Take care not to over roast it. Now roast Mor mozaka and add them to all the other ingredients to powder. Powder the spices well. Please don't make a very fine powder. It should be of sambar powder consistency. Your podi is ready. 

Cook rice with little less water and some salt. And when ready, cool it and spread on a big plate so that each grain remains separate. Now prepare the wet Masala and other ingredients as follows. 

METHOD OF PREPARATION 

Take oil in a kadai and add Mustard seeds and Red Chillies. Just when they are about to crackle, add Ground nuts and Channa Dhall. Turn vigorously  so that the dhall and Groundnuts are fried evenly and also the mustard seeds do not burn. Once the dhall turns golden brown, add the green chillies, Asfoetida and Tamarind extract. Turn for about five minutes till Tamarind loses its raw flavour and then add shredded Ginger and a spoon of Turmeric powder and salt to taste. Turn for about two to three minutes. Add jaggary and mix well. 
Remove from fire. Now add half of the Dry Podi in the wet mixture and mix it thoroughly .
Leave it till it becomes cold. 

GRAND FINALE OF MIXING AND POWDERING 

Mix wet Puli masala mix and rice, in a large vessel by adding little by little masala and rice.When complete Tamarind mix is mixed with rice, let it stand for about half an hour. 
After half an hour to 45 minutes, you will find that each rice grain is separate and hard. Now with great care anoint and cover the remaining PODI POWDER on the rice. Decorate with Green Chillies on top and serve at room temperature. 

Enjoy!!!!! 

And feed back as usual would be just great.