Puliyodarai Powder (Spice powder for tamarind rice)
Servings
5-10cups of rice
Cook Time Passive Time
10-15minutes 10 mins – to cool
Servings
5-10cups of rice
Cook Time Passive Time
10-15minutes 10 mins – to cool
Ingredients
  • 1tsp Cooking oilAny oil other than extra virgin olive oil is good. I typically use avocado oil or sesame oil
  • 1/2cup Chana dhalBengal gram
  • 1/4cup White split/whole urad dhalSkinned split/whole black gram
  • 1/2cup White sesame seeds
  • 1tsp Fenugreek seeds
  • 1/4cup curry leaves, washed and dried
  • 15numbers Dry red chiliesUse the hot variety, not the Byadage which is used for color only
  • 1/3cup Coriander seeds
  • 1big sprig Curry leavesoptional; i typically fry and add curry leaves to most podis to add flavor
Instructions
  1. Heat a medium sized curved pan/kadai/karahi/vanali
  2. When fairly hot, add the fenugreek seeds and fry until slightly reddish; Take care not to burn it or it’ll taste bitter; remove to a plate
  3. Add sesame seeds to the hot pan, and let them pop; fry for a couple of minutes, without burning; remove to the same plate
  4. Now add the oil, and add the dals, coriander seeds and fry them until the dhals turn a golden color; remove to the plate
  5. Turn the heat off, add the red chilies and fry them so they get a sheen, and a polished look; take care not to burn
  6. Add the curry leaves and fry them with the red chilies in the same pan, with the remaining heat until they crackle and become dry
  7. Let all the ingredients completely cool
  8. Add the chilies to a blender first and powder them
  9. Add all the other ingredients one by one, and blend it all together, to a dry slightly coarse powder
  10. Transfer to a clean glass container.
Recipe Notes

This powder will remain fresh for up to a month in the refrigerator, and for a couple of weeks at room temperature;
Used as a final seasoning for dry curries, but most importantly as a finishing touch for authentic Iyengar puliyodarai.