North Arcot Special Godumai Rava Puliyodharai Recipe (Broken Wheat/Dalia Puliogare)
Description:
Broken Wheat (Dalia) or Godumai Rava is a beloved grain in both India and the Middle East, known for its high fiber content, proteins, and vitamin B, making it an excellent choice for weight loss. Although often seen as a simple grain, when prepared creatively, it becomes a delightful dish. One such dish is the North Arcot Special Godumai Rava Puliyodharai, a flavorful take on the classic South Indian Puliyodharai (Tamarind Rice). This easy-to-make recipe is bursting with savory goodness and will surely be loved by all members of your family. If you’ve already made a batch of Instant Puliyogare Podi (tamarind rice powder), or even if you opt for store-bought puliyogare powder, you can prepare this dish quickly. It’s the perfect combination of health and taste, making it ideal for a hearty lunch.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Broken Wheat (Dalia/ Godumai Rava) | 1 cup |
| Ghee or Oil | 1 tablespoon |
| Raw Peanuts (Moongphali) | 1 tablespoon |
| Cashew nuts (halved) | 5-7 pieces |
| Curry leaves | 1 sprig |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Puliyogare Powder (Puliodarai) | 2 tablespoons |
| Salt | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 5g |
| Carbohydrates | 32g |
| Fiber | 4g |
| Fat | 7g |
| Sodium | 200mg |
Note: Nutritional values may vary based on the specific ingredients used.
Preparation Time
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Instructions
-
Roasting the Dalia:
Start by heating a pan over low flame and dry roast the broken wheat (dalia) until it turns fragrant. This should take about 4-5 minutes. Once done, transfer the roasted dalia to a vessel and set it aside. -
Cooking the Dalia:
Wash the roasted dalia thoroughly. In a pressure cooker, add the washed dalia and 2 cups of water. Pressure cook for two whistles. Once done, remove the cooker from heat and let the dalia cool down slightly. Make sure the dalia is cooked but not overcooked. -
Preparing the Seasoning:
In a wide pan, heat 1 tablespoon of ghee or oil over low heat. Add the raw peanuts and cashew nuts and sauté them until golden brown. Remove the nuts from the pan and set them aside. -
Cooking the Puliyodharai Paste:
In the same pan, add the remaining ghee or oil. Once hot, add the curry leaves, mustard seeds, and puliyogare powder. Stir well and cook for a minute or until it becomes fragrant. Add about 1/2 cup of water and keep stirring. Allow the mixture to thicken and begin to release oil from the sides. This process may take 3-5 minutes. -
Combining the Dalia and Seasoning:
Once the seasoning mixture thickens and the oil starts to separate, add the cooked dalia to the pan. Mix well so that the dalia absorbs all the flavors from the seasoning. Cook for an additional 1-2 minutes over low heat, stirring occasionally. Add salt to taste. -
Final Touch:
Add the roasted peanuts and cashew nuts back into the mixture and stir them in. Turn off the heat and transfer the North Arcot Special Godumai Rava Puliyodharai to a serving plate.
Serving Suggestions
Serve this North Arcot Special Godumai Rava Puliyodharai as a standalone dish, or pair it with a cooling Tomato Onion Raita for an extra burst of flavor and freshness. It also works wonderfully as a lunchbox option or a quick weeknight meal. This wholesome dish is both comforting and nutritious, offering a perfect balance of taste and health.
Enjoy your delicious and nutritious South Indian-inspired Broken Wheat Puliogare!
Tips:
- If you don’t have Puliyodharai powder, you can substitute it with homemade or store-bought tamarind rice powder.
- For a spicier version, you can add a few chopped green chilies while tempering the mustard seeds.
- Adjust the quantity of salt and puliyodharai powder according to your taste preference.
This dish is an ideal choice for a light yet filling meal, making use of the nutritious benefits of broken wheat while maintaining a traditional South Indian flavor profile.
