Instant Puliodarai Powder Recipe (Puliogare / Pulihora Powder)
A sattvic South Indian Recipes recipe with tamarind, jaggery - powdered, asafoetida (hing). Ready in 55 min, serves 100.
Curated byAditi Iyer🇮🇳
- 1
To begin making Instant Puliyodharai/ Puliyogare/Pulihora Powder Recipe, place a kadai on medium heat, dry roast all the ingredients given under 'for roasting' till the dals start getting roasted and start releasing aroma
- 2
Turn off the heat and keep it aside
- 3
Roast the dry red chili in 1 teaspoon sesame oil for 1-2 minutes on low heat
sesame seeds (til seeds)(1 tablespoon)sesame (gingelly) oil(1 teaspoon)sesame (gingelly) oil(1 tablespoon) - 4
Keep this aside, let it cool
- 5
In the same pan, lightly roast tamarind for just one minute on low heat
tamarind(100 grams) - 6
Keep it aside
- 7
We will now proceed to make the tempering ingredients
- 8
Heat the oil in a pan over medium heat
- 9
Roast the peanuts for 2-3 minutes
raw peanuts (moongphali)(1/2 cup) - 10
keep it aside
- 11
In the remaining oil, fry the curry leaves till they turn crisp
curry leaves - washed and pat dried(1/2 cup) - 12
Do not brown the leaves
curry leaves - washed and pat dried(1/2 cup) - 13
Take out the curry leaves and add mustard in the remaining oil and take out the mustard seeds once they crackle
coriander (dhania) seeds(1/2 cup)sesame seeds (til seeds)(1 tablespoon)flax seeds(1 teaspoon)sunflower seeds(1 teaspoon)melon seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)mustard seeds(1 tablespoon)curry leaves - washed and pat dried(1/2 cup) - 14
Powder the ingredients that are given under for roasting along with jaggery, tamarind, hing and salt to taste
tamarind(100 grams)jaggery - powdered(1/4 cup)salt - to taste - 15
Mix the tempered ingredients with the ground powder and allow the mixture to cool completely
- 16
Transfer the contents to an air tight container and store in a cool dry place
- 17
You can also add Sesame, flax, melon seeds , delicately roasted them on low flame and enhance the nutrition quotient of the powder
coriander (dhania) seeds(1/2 cup)sesame seeds (til seeds)(1 tablespoon)flax seeds(1 teaspoon)sunflower seeds(1 teaspoon)melon seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)sesame (gingelly) oil(1 teaspoon)mustard seeds(1 tablespoon)sesame (gingelly) oil(1 tablespoon) - 18
Instant Puliyodharai/ Puliyogare/Pulihora Powder can be stored in an air tight container for 3-4 months
- 19
Refer to 'Method to Make the Puliyodharai / Puliyogare Recipe' in Puliyodharai / Puliyogare Recipe to prepare the Puliyodharai / Puliyogare rice
Nutrition Facts
Per serving
Rate this recipe
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Instant Puliodarai Powder Recipe (Puliogare / Pulihora Powder)
A sattvic South Indian Recipes recipe with tamarind, jaggery - powdered, asafoetida (hing). Ready in 55 min, serves 100.
Curated byAditi Iyer🇮🇳
Directions
19 steps- 1
To begin making Instant Puliyodharai/ Puliyogare/Pulihora Powder Recipe, place a kadai on medium heat, dry roast all the ingredients given under 'for roasting' till the dals start getting roasted and start releasing aroma
- 2
Turn off the heat and keep it aside
- 3
Roast the dry red chili in 1 teaspoon sesame oil for 1-2 minutes on low heat
sesame seeds (til seeds)(1 tablespoon)sesame (gingelly) oil(1 teaspoon)sesame (gingelly) oil(1 tablespoon) - 4
Keep this aside, let it cool
- 5
In the same pan, lightly roast tamarind for just one minute on low heat
tamarind(100 grams) - 6
Keep it aside
- 7
We will now proceed to make the tempering ingredients
- 8
Heat the oil in a pan over medium heat
- 9
Roast the peanuts for 2-3 minutes
raw peanuts (moongphali)(1/2 cup) - 10
keep it aside
- 11
In the remaining oil, fry the curry leaves till they turn crisp
curry leaves - washed and pat dried(1/2 cup) - 12
Do not brown the leaves
curry leaves - washed and pat dried(1/2 cup) - 13
Take out the curry leaves and add mustard in the remaining oil and take out the mustard seeds once they crackle
coriander (dhania) seeds(1/2 cup)sesame seeds (til seeds)(1 tablespoon)flax seeds(1 teaspoon)sunflower seeds(1 teaspoon)melon seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)mustard seeds(1 tablespoon)curry leaves - washed and pat dried(1/2 cup) - 14
Powder the ingredients that are given under for roasting along with jaggery, tamarind, hing and salt to taste
tamarind(100 grams)jaggery - powdered(1/4 cup)salt - to taste - 15
Mix the tempered ingredients with the ground powder and allow the mixture to cool completely
- 16
Transfer the contents to an air tight container and store in a cool dry place
- 17
You can also add Sesame, flax, melon seeds , delicately roasted them on low flame and enhance the nutrition quotient of the powder
coriander (dhania) seeds(1/2 cup)sesame seeds (til seeds)(1 tablespoon)flax seeds(1 teaspoon)sunflower seeds(1 teaspoon)melon seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)sesame (gingelly) oil(1 teaspoon)mustard seeds(1 tablespoon)sesame (gingelly) oil(1 tablespoon) - 18
Instant Puliyodharai/ Puliyogare/Pulihora Powder can be stored in an air tight container for 3-4 months
- 19
Refer to 'Method to Make the Puliyodharai / Puliyogare Recipe' in Puliyodharai / Puliyogare Recipe to prepare the Puliyodharai / Puliyogare rice
About this recipe
A sattvic South Indian Recipes recipe with tamarind, jaggery - powdered, asafoetida (hing). Ready in 55 min, serves 100.
Nutrition Facts
Per serving (100 servings)
Rate this recipe
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