The tamarind paste mixed in cooked rice with some of the
powdered spices topping turns out to be mouthwatering Puliodharai/Pulihora. I
would like to have Puliodharai with Sweet Pongal. This heavenly mix of sweet
and sour together gives you a divine taste. You can give them a try on having a
chance J.
You make Puliodharai at home or get at some places, but still I
remember and relish the serving of Puliodharai given at the temple after the darshan.
Especially @ Perumal temple it tastes better, even today you get them in parcels
sold near the Madapalli (Temple’s kitchen).
Also one of the most auspicious ingredient to be considered by
Hindus is the turmeric powder (Haldi) is added in Puliodharai. At homes, it is
cooked in special occasions and festivals and presented to God. Obviously after
God, it is for us J
You might wonder here, how come the quantity of the prasadam (Neivedhyam) doesn’t decrease
after offering them to God. For those people who would like to answer others
who question you, here is a small explanation to share.
A Guru-Sishya conversation:
Once a Sishya asked
his Guru: “Does God accept our ‘Neivedhyam’ Guru? If God eats away the
‘prasadham’ then from where will we distribute the prasadam to others after darshan?
The Guru did not say a word. Instead, asked the students to prepare for
classes.
That day, the Guru was teaching his class on mantras.
Sorry for the interruption.*
Continue….. Later,
everyone was instructed to practice the mantra by-heart.
So, all pupils started practicing. After a while, the Guru came
back and asked all the students to recite the mantra without seeing the book,
which they did.
Now the Guru gave a smile and asked this particular Sishya who
raised a question about serving to the Lord. Did each of you really by-heart
everything as it is in the book? The Sishya said: “Yes!! Guruji”, I’ve recited
whatever is written as in the book. Now the Guru asked: If you have taken
every word into your mind then how come the words are still there in the book?
He then explained: “The words in your mind are in the Sookshma Sthiti
(unseen form). The words in the book are there in the Stoolasthiti (seen form).
God too is in the ‘Sooksma sthiti’. The offerings made to Him is
done in ‘Stoola sthiti’. Thus, God takes the food in ‘Sookshmam’.
And, thus the food
remains the same and doesn’t become any less in quantity. J
Now coming back to our favorite
PuliodharaiJ
Here is how to prepare it:
Wanted cooked rice – 2cups
For the syrup, we call
it pulikaichal:
Gingelly Oil – 3 tbsp
Peanuts – a fistful (Skin removed)
Mustard Seeds – ½ tsp
Channa Dal – 1 tbsp
Urad Dal – 1 tsp
Dried Red chillies – 2
Curry Leaves – few
Powdered jaggery – 1 tsp
Turmeric Powder – 1/2 tsp
Hing (Asafoetida) – a generous pinch
Tamarind – lemon sized ball
Salt – to taste
For the powder:
Oil – 1 tsp
Channa Dal – 1 ½ tbsp
Urad dal – 1 tbsp
Coriander Seeds – ½ tbsp
Dried Red Chillies – 2
Fenugreek Seeds – ½ tsp
Sesame seeds – 1 tbsp
Heal oil and roast the entire ingredient ‘for the
powder’ as above until golden brown. Allow them to cool and then grind them
into fine powder. Now add little water to tamarind and make thick tamarind pulp
and keep it aside.
Now add gingely oil to a pan, once the oil is heated
simmer it and add mustard, peanuts, channa dal, urad dal,curry leaves, red
chillies, turmeric powder and hing. Once all are slightly browned add salt as
required and allow the mixture to boil for 10 – 15 minutes. When oil begins to separate
and the mixture will start oozing out oil at the edges, at this stage switch
off.
Take the
cooked rice spread it, sprinkle gingely oil on top, and add the pulikaichal mix well without mashing up the
rice. Now add the roasted powder and give a quick stir. Keep covered and allow
it to rest atleast for 30mins before you serve.
You can also
prepare the powder the day before and store them in your refrigerator. So that
the it can minimize your time.
Thank you. :)
 |
Preetha Vijay Krishna
Author |
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