Poliyodharai / Puliyogare Recipe (using Millets)

Step 1: Method for Making PulikachalSoak the tamarind in water for at least one hour and extract the juice

Step 2: Keep the juice asideTake all the ingredients listed under Roast and Grind and dry roast them until it turns golden brown

Step 3: Cool them completely and grind to a fine powder

Step 4: Heat oil in a pan, add the mustard seeds, red chillies and allow it to crackle and roast for a few seconds

Step 5: Add the tamarind extract, turmeric powder, salt, curry leaves and asafoetida

Step 6: Add enough water to make it thin and allow it to boil for atleast 20 minutes or until the volume reduces to half

Step 7: Once the volume has reduced to half, add the jaggery and the ground spice powder

Step 8: Allow this mixture to boil for another 5 minutes or until the mixtures starts to thicken

Step 9: Turn off the heat and cool the pulikachal

Step 10: Add the roasted peanuts and keep aside

Step 11: This this the Pulikachal mixture to make the Tamarind Rice

Step 12: You can store this mixture in the refrigerator for about a week and use it as and when required

Step 13: Method to cook the MilletsMillets cook in a similar way to rice

Step 14: Based on the kind of millet you use the cooking times will differ

Step 15: In this recipe I am using foxtail millet that cooks fairly easily

Step 16: Place the millet into the pressure cooker, along with 2 cups of water and salt

Step 17: Close the cooker, place the weight on and pressure cook for two whistles

Step 18: After two whistles turn the heat to low and simmer for about 3 minutes and turn off the heat

Step 19: Allow the pressure to release naturally, as the millets will continue to cook under the existing pressure

Step 20: Once the pressure is releasedAllow the pressure to release naturally, as the millets will continue to cook under the existing pressure

Step 21: 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 mix the pulikachal with steamed millet in small quantities depending upon how tangy and how spicy you want the rice to be

Step 22: Allow the millet to rest in this tangy pulikachal for atleast 20 minutes before serving

Step 23: The Puliyodharai / Puliyogare  - Spicy Tamarind Millet is now ready to be served