Puliyadorai Masala
Equipment
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Bowl
- Airtight Container
Ingredients
- 4 tablespoons Vegetable oil
- 100 g Chana dal (½ cup), rinsed and drained
- 100 g Arhar or Toor (Toover) dal (½ cup), rinsed and drained
- Asafoetida Pinch of
- 1 cup Tamarind dried
- 1 tablespoon Sesame seeds roasted
- Salt
To be fried seperately
- 50 g Peanuts (1/3 cup), shelled
- 1 teaspoon Chana dal rinsed and drained
- 1 teaspoon Urad dal rinsed and drained
- 2 Red chilies
- 2 Green chilies
- 6 Curry leaves
- 4 tablespoons Vegetable oil
Instructions
- Heat the oil in a frying pan (skillet) over medium heat.
- Add the dals and asafoetida.
- Fry for about 1-2 minutes, or until the dals are golden.
- Add the tamarind.
- Transfer to a mortar and pound with a pestle, or grind with a spice grinder,
- Add the sesame seeds and process until ground.
- Separately fry the items listed in the second section.
- Then mix both together in a bowl. Season with salt.
- Store them in an airtight container.
- When the tamarind rice is to be made, take 4 cups of cooked rice.
- Heat a little oil in a pan.
- Then add 2 tablespoons of the spice mixture and mix with the hot oil.
- Add to the rice and mix together.
Nutrition
Serving: 450gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 3IUSugar: 1gFiber: 1gPotassium: 5mgCalories: 6kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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