Lunch
Authentic Poliyodharai / Puliyogare Recipe (using Millets)
If you enjoy Authentic Poliyodharai / Puliyogare Recipe (using Millets) cuisine, this Lunch recipe is worth trying at home....
⏱️
15 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Foxtail Millet
- Salt
- Sesame (Gingelly) Oil - or gingelly oil
- Tamarind - lemon sized
- 1/2 teaspoon Jaggery
- 1/4 cup Roasted Peanuts (Moongphali)
- Salt - as needed
- Water - as needed
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 4 Dry Red Chillies
- 3 teaspoons Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Whole Black Peppercorns
- 1 tablespoon Mustard seeds
- 4 Dry Red Chillies
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Asafoetida (hing)
- 1 1/2 teaspoon Turmeric powder (Haldi)
- 8 Curry leaves
- 5 tablespoon Sesame (Gingelly) Oil
Instructions
1
Method for Making PulikachalSoak the tamarind in liquid for at least one hour and extract the nectar.
2
Keep the nectar asideTake all the elements listed under bake and Grind and parched bake them until it turns golden brown.
3
Cool them completely and grind to a fine ground mix.toasty oil in a skillet, empty in the mustard seeds, red chillies and allow it to crackle and bake for a few seconds.
4
empty in the tamarind extract, turmeric ground mix, seasoning, curry leaves and asafoetida.
5
empty in enough liquid to make it thin and allow it to bubble for atleast 20 moments or until the volume reduces to half.Once the volume has reduced to half, empty in the jaggery and the ground nectarous-smelling element ground mix.
6
Allow this mixture to bubble for another 5 moments or until the mixtures starts to thicken.
7
Turn off the toasty and cool the pulikachal.
8
empty in the roasted peanuts and keep aside.
9
This this the Pulikachal mixture to make the Tamarind Rice.
10
You can store this mixture in the refrigerator for about a week and use it as and when required. Method to toasty the MilletsMillets toasty in a similar way to rice.
11
Based on the kind of millet you use the preparing times will differ.
12
In this method I am using foxtail millet that cooks fairly easily.
13
Place the millet into the pressure cooker, along with 2 cups of liquid and seasoning.Close the cooker, place the weight on and pressure toasty for two whistles.
14
After two whistles turn the toasty to low and stew for about 3 moments and turn off the toasty.
15
Allow the pressure to release naturally, as the millets will continue to toasty under the existing pressure.
16
Once the pressure is releasedAllow the pressure to release naturally, as the millets will continue to toasty under the existing pressure.
17
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 toss together the pulikachal with steamed millet in small quantities depending upon how puckerish and how well-seasoned you want the rice to be.
18
Allow the millet to rest in this puckerish pulikachal for atleast 20 moments before serving.The Puliyodharai / Puliyogare - well-seasoned Tamarind Millet is now ready to be served.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
40 minsTotal Time
55 minsMaster Chef
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