Puliyodarai is one of my favorite variety rice.It is made by using steamed or boiled rice mixed with puliyogare paste.It has eaten as a prasadam in south indian temples.More easy to prepare and tasty too.

Ingredients

• Tamarind – Big lemon size
• Red chili – 50 g (30 pieces)
• Sesame oil – 50 g (4 to 5 tbsp)
• Bengal gram/kadalai paruppu – 1 tbsp
• Coriander seeds – 2 tsp
• Fried ground nuts – 50 g
• Sesame seeds/ Ellu -  1 tsp
• curry leaves – few
• salt as per taste

(These measurements are for 1 KG of steamed or boiled Rice or else u can store it in refrigerator and use for 1 week  )

Preparation Method

1.Soak tamarind in 2 cups of hot water for 20 min.

2.Heat 1 tsp of oil in a pan.Fry coriander seeds,Red chilies,sesame seeds one by one till it changes the color.

3.Let it allow to be cool and grind it(Coriander seeds,red chilies,sesame seeds)nicely.

4.Remove the peel for the ground nuts and keep it aside.
 
4.Heat 2 tbsp of sesame oil.Add Bengal gram first.Saute it well,till it changes to slightly brown color.Then add ground nuts. saute it well
 
5.Extract the tamarind water and discard the pulp.Add the tamarind water and the spice powder(Which we grind).

6.Add sufficient salt to the above.Allow to boil vigorously till the oil leaves the sides of the pan.

7.Add 1 tbsp of oil before switch off the flame.Now puliyogare gravy is ready.You can keep this in refrigerator for 1 week and use.

8.Mix it with rice well.Now tastiest puliyogare satham is ready to serve.

Ingredients

Roasted semiya-2 cups
Carrot and beans-1 cup
Oil-3 teaspoon
Onion-1
Tomato-1
Green chilli-2
Hing-1/4 teaspoon
Mustard and urad dal-1 1/2 teaspoon
Curry leave-4 to 5 leaves
Water-3 cups
Salt-to taste

Method
Heat the oil in a pan and add mustard and urad dal.

When it splutters, add onions,green chilli and salt  saute it for few minutes. When the onions comes to transparent  add vegetables and curry leaves.

Add tomato and hing, mix it well

Cook the vegetables well by covering the lid. Roast the vermicelli with a teaspoon of oil or ghee until it gets golden brown in color.

Add water . When  the water started boiling, add vermicelli  and mix it  gently. Cover it with a lid and cook it  in a low flame for 5 minutes, stirring occasionally until its done.

Semiya upma is ready to serve with chutney or sugar.