Pulliyodarai podi and Pulliyodarai.

 Pulliyodarai podi is a substitute for pullikaichal.

This has a shelf life of more than a year. You can add oil as per your requirement. It is simple and easy to make and nothing much to clean after it is made unlike pullikaichal which splatters everywhere. Also it can be used in Aval upma, sepangizhangu fry. 

Below is the picture of poha upma made using Pulliyodarai podi.

Ingredients:

Tamarind (cleaned) - 1 orange size

Daniya - 2 table spoon

Chili - 30

Methi seeds - 1tsp

Sesame seeds - 1tbs

Method :

1. Dry roast sesame seed first after cleaning and removing the stones/ sand if any. Keep aside.
2. Now dry roast daniya and methi seeds. Keep aside.
3. Dry roast red chili.
4. Dry roast cleaned tamarind keeping the stove in sim or very very low flame. Keep stirring, Tamarind will get charred easily. Do not use iron pan for roasting. While cleaning remove the seeds, shell of the tamarind fruit if any and also the coir (nar in Tamil).
   
   
   
5. Dry grind sesame seeds first into fine powder then add roasted red chili to it and grind it into fine powder.
6. Now add roasted daniya and methi seeds and grind.
   
   
   
7. Finally add roasted tamarind and grind it into a fine powder. Add tamarind in two parts. Sometime it may stuck. I added the entire quantity in one go.
   
   
   
8. Dry grind into a fine powder.
9. Store it in a dry glass/plastic container.
10.  Care should be taken while using every time that you use dry spoon with dry hands.
    
    
    
    
    
    
    

 Making Pulliyodarai using the Pulliyodarai podi:

Ingredients:

Raw rice - 1cup

Gingely oil - 2tbs

Mustard seeds - 1tsp

Urid dal - 1 tbs

Chana dal - 1tbs

Red chili - 4

Hinge - 1tsp

Cashews - 1tsp

Ground nut - 1tbs

Turmeric powder - 1/2 tsp

Curry leaves - few

Salt - 1tbs

Pulliyodarai podi - 2tbs

Method:

1. Pressure cook raw rice. Transfer the rice into a plate immediately (without using a ladle) after the cooker sets down.
   
   
   Pour 1 tbsp. of gingely oil over the rice as we do for dosa. Add turmeric powder on it.
   
   
   
2.  Leave it under the fan to get cooled. Rice should be cooled completely. Do not use ladle till it cools.
3. Heat the rest of the oil in a pan and add mustard seeds. 
   
   
   
4. Add broken red chili, urid dal, chana dal after the mustard seeds splutter.
5. Roast till the dal turns golden brown.
6. Add ground nut when the dal is slightly brown and after that add cashew also.
7. Roast till the ground nut gets roasted. Mean while the dal also turns golden brown.
8. Now add hinge and then curry leaves.
   
   
   
9. Add this entire items to the cooled  rice.
10. Add salt and Pulliyodarai podi.
    
    
    
11. Mix thoroughly. Pulliyodarai is ready.
    
    
    You can use it for more than 30 hrs.
12. Serve with vadam/ appalam/chips/curd.
13. You can add turmeric lastly while you are seasoning. Similarly you can add Pulliyodarai podi on the spread rice kept for cooling.