Puliyodharai / Puliyogare Recipe (using Millets)
Discover the delightful and aromatic world of Puliyodharai, a traditional South Indian dish known for its tangy and spicy flavor, now made even more nutritious with the use of foxtail millet. This hearty meal is perfect for lunch, offering a wonderful combination of textures and flavors that are sure to tantalize your taste buds. Whether you’re a seasoned cook or trying your hand at something new, this recipe provides a delightful culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1 cup |
| Salt | To taste |
| Sesame (Gingelly) Oil | 5 tablespoons |
| Tamarind (lemon-sized) | 1 |
| Jaggery | 1/2 teaspoon |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Water | As needed |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Dry Red Chillies | 4 |
| Methi Seeds (Fenugreek Seeds) | 3 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
| Mustard Seeds | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 1/2 teaspoons |
| Curry Leaves | 8 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sugars | 1 g |
| Sodium | 180 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 40 |
| Total | 55 |
Servings
- Serves: 4
Cuisine and Course
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
Method for Making Pulikachal (Tamarind Paste)
-
Soak the Tamarind: Begin by soaking the tamarind in warm water for at least one hour, allowing it to soften. Once softened, extract the juice and set it aside.
-
-
Roast and Grind: Gather the ingredients designated for roasting and grinding: chana dal, dry red chillies, methi seeds, black peppercorns, and mustard seeds. Dry roast them in a pan over medium heat until they turn golden brown and release a fragrant aroma. Once roasted, let them cool completely before grinding them into a fine powder.
-
Prepare the Mixture: In a clean pan, heat 5 tablespoons of sesame oil over medium heat. Add the mustard seeds and dry red chillies, allowing them to crackle and infuse the oil with their flavors. Next, add the tamarind extract, turmeric powder, salt, curry leaves, and asafoetida. Stir well and add enough water to achieve a thinner consistency. Allow this mixture to boil for at least 20 minutes, or until the volume reduces to about half.
-
Finish the Pulikachal: After the mixture has thickened, stir in the jaggery and the ground spice powder. Continue to cook for another 5 minutes, allowing the flavors to meld beautifully. Once done, remove from heat and let it cool. Before serving, mix in the roasted peanuts and set aside. This pulikachal can be refrigerated for up to a week, making it a convenient staple.
Method to Cook the Millets
-
Prepare the Millet: Cooking foxtail millet is simple and similar to cooking rice. In a pressure cooker, combine 1 cup of foxtail millet with 2 cups of water and a pinch of salt. Secure the lid and place the weight on top.
-
Pressure Cook: Cook the millet on high heat until you hear two whistles. After this, reduce the heat to low and let it simmer for an additional 3 minutes. Turn off the heat and allow the pressure to release naturally. This step ensures the millet is perfectly fluffy.
-
Fluff and Cool: Once the pressure has released, open the cooker carefully. Fluff the millet gently with a fork and let it air out for a few minutes, allowing excess moisture to escape.
Method to Assemble the Puliyodharai
-
Combine the Mixtures: In a large mixing bowl, take the steamed millet and mix in the pulikachal gradually. Adjust the quantity according to your preferred tanginess and spiciness.
-
Rest Before Serving: For optimal flavor, allow the combined millet and pulikachal to rest for at least 20 minutes before serving. This resting period helps the millet absorb the tangy flavors of the pulikachal, enhancing the dish.
-
Serve: Your Puliyodharai / Puliyogare, the spicy tamarind millet, is now ready to be served! This dish pairs wonderfully with papadam or yogurt on the side, creating a delightful and satisfying meal.
Storage Tips
Should you have any leftovers, store them in an airtight container in the refrigerator. The flavors continue to develop, making the dish even more delicious the next day!
Enjoy this nutritious, flavorful Puliyodharai as part of your lunch or dinner, embracing the vibrant essence of South Indian cuisine while nourishing your body with wholesome millets.
