Samai Puliyodharai, a spicy and tangy puliyodharai made from the little millet. Some millets(like little, kodo & barnyard millets) are used in the place of rice and taste very similar or even better than rice sometimes.
Making puliyodharai with millets is another successful experiment of mine. As expected, it turned out so delicious and tastes as good as rice puliyodharai. Since the millet grains are so little, the flavors blend so well and taste wonderful!!!
So far, i have tried this puliyodharai with the little & barnyard millet and both taste equally good.For this recipe, the millet should be cooked well and in the same time, it should be separate, even the slightest mushy millet would result in not so good puliyodharai(personal experience :-( .
So far, i have tried this puliyodharai with the little & barnyard millet and both taste equally good.For this recipe, the millet should be cooked well and in the same time, it should be separate, even the slightest mushy millet would result in not so good puliyodharai(personal experience :-( .
So make sure that the millet shouldn't be mushy. Without further delay, let's check out the recipe, but if you want to know what i have prepared yesterday under Whole Grains, here it is
Day 1 - Kambu Koozh
Procedure
Notes:
Day 1 - Kambu Koozh
Samai Puliyodharai
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Millet | Recipe Cuisine: Indian
Recipe Category: Millet | Recipe Cuisine: Indian
Ingredients
Cooked Millet - 2 to 2&1/2 cup
Tamarind - a small gooseberry size
Sesame oil - 1 tbsp
Mustard & urad dal - 1/4 tsp each
Chana dal - 1 tsp
Peanuts - 1 tbsp
Cashews - 3 to 4
Curry leaves - few
Turmeric powder - 1/4 tsp
Adafoetida powder - 1/4 tsp
Jaggery - a small piece
Salt - to taste
To roast & grind
Red chili - 4
Channa dal - 1 tsp
Urad dal - 1 tsp
Fenugreek seed - 1/2 tsp
Cooked Millet - 2 to 2&1/2 cup
Tamarind - a small gooseberry size
Sesame oil - 1 tbsp
Mustard & urad dal - 1/4 tsp each
Chana dal - 1 tsp
Peanuts - 1 tbsp
Cashews - 3 to 4
Curry leaves - few
Turmeric powder - 1/4 tsp
Adafoetida powder - 1/4 tsp
Jaggery - a small piece
Salt - to taste
To roast & grind
Red chili - 4
Channa dal - 1 tsp
Urad dal - 1 tsp
Fenugreek seed - 1/2 tsp
Soak the tamarind for 1/2 hr. Heat the pan and add all the ingredients listed under "To roast & grind" and roast till nice aroma comes and also the dals became golden brown
Remove from the heat and let it cool a bit. Then put it in a mixie/blender jar and grind into coarse powder.
Heat the pan with sesame oil, add the mustard & urad dal, let the mustard crackle, then add the channa dal & cashews and roast till it the dal & nut becomes golden brown. If you're using raw peanuts,add this stage and roast along with other ingredients, since i have used roasted peanuts and i added it later.
Extract the tamarind juice from the soaked tamarind and add into the pan. Add turmeric and asafoetida powder also.
Add salt and the grounded powder , mix it all well together and let it boil for around 10 -15 min in the medium flame.
Finally add the jaggery, roasted peanuts and curry leaves and let it sim for another 2 mins and switch off the flame.
Keep the cooked millet ready(Check here on how to cook millets in open pot). Add the millets into the tamarind paste and mix it well together gently.
Tasty Samai Puliyodharai is ready. Serve it with your favorite curry. We had it with crispy arbi fry and coriander thogayal.
Related: How to make millet paal kanji
- For the given amount of chili, the spice level is moderate. Add more or less as per your liking.
- Sesame oil gives great taste to puliyodharai,so highly recommend to use it.
- You can drizzle some sesame oil on top while serving just to enhance the flavor.
