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 using millets in the place of rice in my kitchen, it turned out so delicious and way better than the rice puliyodharai. Since the grain is so little, the flavors blends so well and tastes 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 little mushy millet would result in mashed 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
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 little mushy millet would result in mashed 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
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.
Notes: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.- 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.
What a nutritious version of puliodharai. Love this tangy rice so much and its millet version sounds equally good.
ReplyDeleteThanks Gayathri
DeleteOmg this is sure way better than the rice version sandhiya !! What an healthy way to make tiger rice ;) Such an wonderful capture and amazing recipe !!.. Those arbi fry and coriander thogayal are perfect combination , am drooling here !! Yesterday koozhu today this fantastic looking healthy puliyodharai .. You are just rocking your theme this week , so perfect recipes to suit the theme !! Kudos !!
ReplyDeleteYep, tiger rice :-) Thanks Manjula !!!
DeleteI love this dish and have something similar lined up for this event as well. Your version looks perfect!
ReplyDeleteThanks PJ, Would love to read your version!!!
DeleteFantastic adaptation of the traditional puliyodarai. Love the usage of samai.
ReplyDeleteEven am trying to replace sometime rice with millets and they tastes much more delicious than the rice. Millet puliyodharai rocks Sandhiya, such a super duper healthy to the traditional one.
ReplyDeleteYeah, that's correct. It tastes even better than rice, Priya. Thanks !!!
DeleteMillets Puliodhari is one of my go to lunch box recipes.. They are healthy and without any compromise in taste.. lovely share..
ReplyDeleteYes Sharmila, no compromise in taste !!!
DeleteThat entire plate with thogayal and the arby fry is making me hungry here. A healthy and a delicious share Sandhiya.
ReplyDeleteThanks Srividhya
DeleteThis is surely a wonderful adaptation to our regular food, the entire plate looks so inviting!
ReplyDeleteThanks Valli.
DeleteI am going crazy reading these millet recipes..seriously they are awesome. I like the way you have given a twist to this traditional rice..awesome!
ReplyDeleteThanks Vaishali
Deletesuch a healthy alternative! i love puliyodarai........:)
ReplyDeleteWelcome here Farah. Thanks.
DeleteLove the way you cooked the millet -- each grain separate. I am going to your how to cook millets post from here :-) Puliyodharai with millets looks and sounds delicious.
ReplyDeleteThanks Pavani
DeleteOh delicious sandhiya, i love millets and i love puliyodharai, two in one, looks inviting!
ReplyDeleteThanks Priya
DeleteI could have never thought of making tamarind millet, they sure looks so tasty. Need to make that puliyodharai masala , thanks for sharing the recipe.
ReplyDeleteThanks Sapana
DeleteI usually make samai when I'm fasting on Ekadashi. However, this puliyodharai preparation is just so tempting that I'm going to make it for dinner soon.
ReplyDeleteThanks Mayuri
DeleteSo
ReplyDeleteMany miller dishes this BM ! This puliyodharai looks amazing made with samai. Udhuri udhuri ya irukku, so well done
Thanks Kalyani
DeleteRecipes like this are perfect when we are replacing rice with whole grains. saamai seems to be a great choice and the puliyodharai looks so good.
ReplyDeletePerfect and healthy meal for everyday.
ReplyDeleteMillet is a great substitute for many rice dishes and here it makes the standard puliyodharai more healthier.
ReplyDelete