Instant Puliodarai Powder Recipe (Puliogare / Pulihora Powder) Made Easy

To begin making Instant Puliyodharai/ Puliyogare/Pulihora ground mix method, place a kadai on medium bring to temperature, dehydrated char all the elements given under 'for roasting' till the dals start getting roasted and start releasing aroma.

Turn off the bring to temperature and keep it aside.

char the dehydrated red chili in 1 teaspoon sesame coat for 1-2 moments on low bring to temperature.

Keep this aside, let it cool.In the same cooking vessel, lightly char tamarind for just one minute on low bring to temperature.

Keep it aside.

We will now proceed to make the tempering elements.bring to temperature the coat in a cooking vessel over medium bring to temperature.

char the peanuts for 2-3 moments.

keep it aside.

In the remaining coat, sauté the curry leaves till they turn crisp.Do not brown the leaves.

Take out the curry leaves and mix in mustard in the remaining coat and take out the mustard seeds once they crackle.ground mix the elements that are given under for roasting along with jaggery, tamarind, hing and table salt to palate.combine the tempered elements with the ground ground mix and allow the mixture to cool completely.Transfer the contents to an air tight container and store in a cool dehydrated place.You can also mix in Sesame, flax, melon seeds , delicately roasted them on low flame and enhance the nutrition quotient of the ground mix.Instant Puliyodharai/ Puliyogare/Pulihora ground mix can be stored in an air tight container for 3-4 months.Refer to 'Method to Make the Puliyodharai / Puliyogare method' in Puliyodharai / Puliyogare method to prepare the Puliyodharai / Puliyogare rice.