- Cooked Raw Rice – 2 cups
- Tamarind – Lemon Size (make it a paste with little water)
- Mustard Seeds- ½ tsp
- Hing- a pinch
- Urid dal- 1tsp
- Channa Dal- 1 tbsp
- Dried Red Chillies – 2-3 nos
- Turmeric Powder – ½ tbsp
- Salt to taste
- Oil – 5 tbsp
- Curry leaves- 1 strand
- Peanuts- 3 tbsp( Skin removed and roasted)
For the Powder
- Channa Dal – 1 ½ tbsp
- Urid dal – 1 tbsp
- Coriander Seeds – ½ tbsp
- Dried Red Chillies – 4 nos
- Fenugreek Seeds- ½ tsp
- Sesame seeds – 1 tbsp
- Dry coconut – 3-4 tbsp
In a pan fry all the above seeds for 2 mins. Let it cool. Make the powder in a mixer and keep it ready.
For preparing tamarind extract
Soak the tamarind in 1/2 cups of water for 10 mins. And squeeze out the extract from the tamarind and keep aside. Do not add too much water, let the consistency be thick.
- In a pan, heat the oil, add mustard seeds, urid dal and red chilli flakes, let is splutter. Now add channa dal, curry leaves, turmeric powder and hing.
- Now add the tamarind extract, powder and allow it to boil for 10-15mins.Add salt.
- When oil begins to separate and you get thick consistency. Switch off the stove.
- Take the cooked rice spread it in a wide bowl; allow it to cool. Add little gingelly oil to the rice
- Add the pulikaichal paste to it. Mix without breaking the rice, spread the paste evenly throughout the rice. If salt is required you can add to it.
- Garnish with roasted peanut. Puliyotharai is ready to serve.
P.s: When you prepare for nivedyam use only raw rice. Otherwise you can use rice of your preference.