For the spice masala:
Heat oil in an open pan. Add coriander seeds, black pepper corns, fenugreek seeds and button red chillies.
Dry roast the masala and grind it to a dry masala powder.
For the pullikacchal masala:
Heat oil in pan. Add mustard seeds, black gram dal, bengal gram dal, red button chillies, curry leaves, tamarind water, turmeric powder, asafoetida, salt and spice masala.
Wait for a boil then add fried peanuts.
Cook masala for twenty minutes.
Pullikacchal paste is ready.
For the main preparation:
Take a bowl, put steamed rice, oil and pullikacchal masala. Mix it well.
Puliyodharai is ready, garnish with coriander leaves and serve hot.
Steamed rice tossed with a spice mix, a tangy tamarind based pullikacchal masala and the added crunch of peanuts.