Instant Puliodarai Powder Recipe (Puliogare / Pulihora Powder)

Step 1: To begin making Instant Puliyodharai/ Puliyogare/Pulihora Powder Recipe, place a kadai on medium heat, dry roast all the ingredients given under 'for roasting' till the dals start getting roasted and start releasing aroma

Step 2: Turn off the heat and keep it aside

Step 3: Roast the dry red chili in 1 teaspoon sesame oil for 1-2 minutes on low heat

Step 4: Keep this aside, let it cool

Step 5: In the same pan, lightly roast tamarind for just one minute on low heat

Step 6: Keep it aside

Step 7: We will now proceed to make the tempering ingredients

Step 8: Heat the oil in a pan over medium heat

Step 9: Roast the peanuts for 2-3 minutes

Step 10: keep it aside

Step 11: In the remaining oil, fry the curry leaves till they turn crisp

Step 12: Do not brown the leaves

Step 13: Take out the curry leaves and add mustard in the remaining oil and take out the mustard seeds once they crackle

Step 14: Powder the ingredients that are given under for roasting along with jaggery, tamarind, hing and salt to taste

Step 15: Mix the tempered ingredients with the ground powder and allow the mixture to cool completely

Step 16: Transfer the contents to an air tight container and store in a cool dry place

Step 17: You can also add Sesame, flax, melon seeds , delicately roasted them on low flame and enhance the nutrition quotient of the powder

Step 18: Instant Puliyodharai/ Puliyogare/Pulihora Powder can be stored in an air tight container for 3-4 months

Step 19: Refer to 'Method to Make the Puliyodharai / Puliyogare Recipe' in Puliyodharai / Puliyogare Recipe to prepare the Puliyodharai / Puliyogare rice