Poliyodharai / Puliyogare Recipe (using Millets)
A vegetarian South Indian Recipes recipe with foxtail millet, salt, sesame (gingelly) oil - or gingelly oil. Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
23 steps- 1
Method for Making PulikachalSoak the tamarind in water for at least one hour and extract the juice
tamarind - lemon sizedwater - as needed - 2
Keep the juice asideTake all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown
- 3
Cool them completely and grind to a fine powder
/2 turmeric powder (haldi)(1 teaspoon) - 4
Heat oil in a pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds
dry red chillies(4)teaspoons methi seeds (fenugreek seeds)(3)mustard seeds(1 tablespoon)dry red chillies(4) - 5
Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida
salttamarind - lemon sizedsalt - as neededasafoetida (hing)(1/2 teaspoon)/2 turmeric powder (haldi)(1 teaspoon)curry leaves(8) - 6
Add enough water to make it thin and allow it to boil for atleast 20 minutes or until the volume reduces to half
water - as needed - 7
Once the volume has reduced to half, add the jaggery and the ground spice powder
jaggery(1/2 teaspoon)/2 turmeric powder (haldi)(1 teaspoon) - 8
Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken
- 9
Turn off the heat and cool the pulikachal
- 10
Add the roasted peanuts and keep aside
roasted peanuts (moongphali)(1/4 cup) - 11
This this the Pulikachal mixture to make the Tamarind Rice
tamarind - lemon sized - 12
You can store this mixture in the refrigerator for about a week and use it as and when required
- 13
Method to cook the MilletsMillets cook in a similar way to rice
foxtail millet(1 cup) - 14
Based on the kind of millet you use the cooking times will differ
foxtail millet(1 cup) - 15
In this recipe I am using foxtail millet that cooks fairly easily
foxtail millet(1 cup) - 16
Place the millet into the pressure cooker, along with 2 cups of water and salt
foxtail millet(1 cup)saltsalt - as neededwater - as needed - 17
Close the cooker, place the weight on and pressure cook for two whistles
- 18
After two whistles turn the heat to low and simmer for about 3 minutes and turn off the heat
- 19
Allow the pressure to release naturally, as the millets will continue to cook under the existing pressure
foxtail millet(1 cup) - 20
Once the pressure is releasedAllow the pressure to release naturally, as the millets will continue to cook under the existing pressure
foxtail millet(1 cup) - 21
Once the pressure is released, open the cooker and fluff up the millets and allow them to air out a bit, before mixing it with the Puliyodharai mixMethod to Make the Puliyodharai / Puliyogare RecipeYou can now mix the pulikachal with steamed millet in small quantities depending upon how tangy and how spicy you want the rice to be
foxtail millet(1 cup) - 22
Allow the millet to rest in this tangy pulikachal for atleast 20 minutes before serving
foxtail millet(1 cup) - 23
The Puliyodharai / Puliyogare - Spicy Tamarind Millet is now ready to be served
foxtail millet(1 cup)tamarind - lemon sized
Rate this recipe
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Poliyodharai / Puliyogare Recipe (using Millets)
A vegetarian South Indian Recipes recipe with foxtail millet, salt, sesame (gingelly) oil - or gingelly oil. Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
23 steps- 1
Method for Making PulikachalSoak the tamarind in water for at least one hour and extract the juice
tamarind - lemon sizedwater - as needed - 2
Keep the juice asideTake all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown
- 3
Cool them completely and grind to a fine powder
/2 turmeric powder (haldi)(1 teaspoon) - 4
Heat oil in a pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds
dry red chillies(4)teaspoons methi seeds (fenugreek seeds)(3)mustard seeds(1 tablespoon)dry red chillies(4) - 5
Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida
salttamarind - lemon sizedsalt - as neededasafoetida (hing)(1/2 teaspoon)/2 turmeric powder (haldi)(1 teaspoon)curry leaves(8) - 6
Add enough water to make it thin and allow it to boil for atleast 20 minutes or until the volume reduces to half
water - as needed - 7
Once the volume has reduced to half, add the jaggery and the ground spice powder
jaggery(1/2 teaspoon)/2 turmeric powder (haldi)(1 teaspoon) - 8
Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken
- 9
Turn off the heat and cool the pulikachal
- 10
Add the roasted peanuts and keep aside
roasted peanuts (moongphali)(1/4 cup) - 11
This this the Pulikachal mixture to make the Tamarind Rice
tamarind - lemon sized - 12
You can store this mixture in the refrigerator for about a week and use it as and when required
- 13
Method to cook the MilletsMillets cook in a similar way to rice
foxtail millet(1 cup) - 14
Based on the kind of millet you use the cooking times will differ
foxtail millet(1 cup) - 15
In this recipe I am using foxtail millet that cooks fairly easily
foxtail millet(1 cup) - 16
Place the millet into the pressure cooker, along with 2 cups of water and salt
foxtail millet(1 cup)saltsalt - as neededwater - as needed - 17
Close the cooker, place the weight on and pressure cook for two whistles
- 18
After two whistles turn the heat to low and simmer for about 3 minutes and turn off the heat
- 19
Allow the pressure to release naturally, as the millets will continue to cook under the existing pressure
foxtail millet(1 cup) - 20
Once the pressure is releasedAllow the pressure to release naturally, as the millets will continue to cook under the existing pressure
foxtail millet(1 cup) - 21
Once the pressure is released, open the cooker and fluff up the millets and allow them to air out a bit, before mixing it with the Puliyodharai mixMethod to Make the Puliyodharai / Puliyogare RecipeYou can now mix the pulikachal with steamed millet in small quantities depending upon how tangy and how spicy you want the rice to be
foxtail millet(1 cup) - 22
Allow the millet to rest in this tangy pulikachal for atleast 20 minutes before serving
foxtail millet(1 cup) - 23
The Puliyodharai / Puliyogare - Spicy Tamarind Millet is now ready to be served
foxtail millet(1 cup)tamarind - lemon sized
Rate this recipe
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