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  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • 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


  1. For the spice masala:
  2. Heat oil in an open pan. Add coriander seeds, black pepper corns, fenugreek seeds and button red chillies.
  3. Dry roast the masala and grind it to a dry masala powder.

  4. For the pullikacchal masala:
  5. 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.
  6. Wait for a boil then add fried peanuts.
  7. Cook masala for twenty minutes.
  8. Pullikacchal paste is ready.

  9. For the main preparation:
  10. Take a bowl, put steamed rice, oil and pullikacchal masala. Mix it well.
  11. Puliyodharai is ready, garnish with coriander leaves and serve hot.