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Steamed rice tossed with a spice mix, a tangy tamarind based pullikacchal masala and the added crunch of peanuts.


  • Spice masala:
    (All to taste)

    Coriander seeds

    Black pepper corns

    Fenugreek seeds

    Sesame seeds

    Button red chillies

    1/3 tsp sesame oil

    Pullikacchal masala:

    1 Tbsp sesame oil

    1/4 tsp mustard seeds

    1/4 tsp black gram dal

    1 tsp bengal gram dal

    4-5 red button chillies

    4-5 curry leaves

    2 cups of tamarind water

    1/4 tsp turmeric powder

    Pinch of asafoetida

    Salt to taste

    2 tsp spice masala

    Fried peanuts to taste

    Rice mix:

    Steamed rice

    1 tsp sesame oil

    1 1/2 Tbsp of pullikacchal masala


For the spice masala:

Heat oil in an open pan. Add coriander seeds, black pepper corns, fenugreek seeds and button red chillies.

Dry roast the masala and grind it to a dry masala powder.

For the pullikacchal masala:

Heat oil in pan. Add mustard seeds, black gram dal, bengal gram dal, red button chillies, curry leaves, tamarind water, turmeric powder, asafoetida, salt and spice masala.

Wait for a boil then add fried peanuts.

Cook masala for twenty minutes.

Pullikacchal paste is ready.

For the main preparation:

Take a bowl, put steamed rice, oil and pullikacchal masala. Mix it well.

Puliyodharai is ready, garnish with coriander leaves and serve hot.

Key Ingredients: coriander seeds, fenugreek seeds, sesame seeds, sesame oil, mustard seeds, bengal gram (split), asafoetida, salt, rice, black gram, curry leaves, tamarind, turmeric, peanuts, black pepper, red chilli,