Puliyodharai (Puliyogare) Recipe Using Millets
Description:
Puliyodharai, also known as Puliyogare, is a tangy and spicy South Indian dish that typically uses rice as its base, paired with a rich, flavorful tamarind paste. As part of an effort to introduce millets into my familyβs diet, I decided to swap rice with foxtail millet. The result was a wholesome and satisfying millet version of the classic Puliyodharai. This millet dish feels more filling and nutritious, and itβs a perfect choice for picnics or long journeys since it doesnβt require refrigeration to stay fresh. Whether enjoyed as a picnic treat or a comforting lunch, this Millet Puliyodharai offers a delightful burst of flavors any time of the week.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Foxtail Millet | 1 cup |
| Salt | To taste |
| Sesame (Gingelly) Oil | 2 tablespoons |
Ingredients for Pulikachal (Puliyodharai / Puliyogare Spice Mix) |
|————————————-|———————|
| Tamarind (lemon-sized) | 1 |
| Jaggery | 1/4 cup |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Salt | To taste |
| Water | As required |
Ingredients to Roast and Grind for Pulikachal:
| Spices | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Dry Red Chillies | 4 |
| Methi Seeds (Fenugreek Seeds) | 3 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
Ingredients for the Seasoning of Pulikachal:
| Seasoning Ingredients | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1 tablespoon |
| Dry Red Chillies | 4 |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 1/2 teaspoon |
| Curry Leaves | 8 |
| Sesame (Gingelly) Oil | 5 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Instructions:
-
Prepare Tamarind Extract:
Begin by soaking the tamarind in water for at least an hour to soften. After soaking, extract the tamarind juice by squeezing the tamarind in water. Set the tamarind extract aside for later use. -
Roast and Grind Spices:
In a pan, dry roast the ingredients listed under “Roast and Grind for Pulikachal” (chana dal, dry red chillies, methi seeds, and black peppercorns). Roast until the spices turn golden brown. Let them cool completely before grinding them into a fine powder. -
Prepare the Pulikachal (Tamarind Spice Mix):
Heat 2 tablespoons of sesame oil in a pan. Once the oil is hot, add the mustard seeds and dry red chillies. Allow them to crackle for a few seconds.
Next, add the tamarind extract, turmeric powder, curry leaves, and asafoetida. Stir well and add salt to taste. Pour in enough water to thin out the mixture and allow it to boil for 20 minutes, or until the liquid reduces to half its original volume. -
Sweeten and Thicken the Pulikachal:
Once the tamarind mixture has reduced, add jaggery and the ground spice powder. Let the mixture simmer for another 5 minutes or until it begins to thicken. Turn off the heat and let the pulikachal cool. -
Finish the Dish:
Once the pulikachal has cooled, add the roasted peanuts to it. This mixture can be stored in the refrigerator for about a week and used as needed to prepare tamarind rice or puliyodharai. -
Prepare the Millet:
In a separate pan, cook the foxtail millet. Once itβs fully cooked and fluffy, allow it to cool slightly before mixing it with the prepared pulikachal mixture. Toss the millet and pulikachal together until the flavors are evenly distributed. -
Serve and Enjoy:
Serve the Millet Puliyodharai warm or at room temperature. This dish is perfect for picnics, travel, or as a wholesome and nutritious meal at home. Enjoy this flavorful, tangy, and slightly spicy South Indian delicacy with family and friends!
Additional Notes:
- You can use other varieties of millets like barnyard or little millet, depending on availability.
- Adjust the amount of jaggery based on your preferred level of sweetness in the dish.
- The pulikachal spice mix can be stored in an airtight container for up to a week, making it a convenient option for meal prep.
- For an extra crunch, you can add roasted cashews or almonds as a garnish before serving.
Enjoy your Millet Puliyodharai, a nutritious twist on a classic South Indian favorite!
