Melkottai Puliyodarai


The simple mention of puliyodarai is enough start salivating and the Iyengar puliyodarai sends one spinning to the world of koil  prasadam. Melkotai in Karnataka is very famous for puliyodarai and the pulikachal (concentrate ) has a very long shelf life and stays good and aromatic for many weeks.Every street in that place sells the rice and pulikachal in pushcarts all over the place and is a sight to be seen. The mix is like a thick paste soaked in oil and the secret is I guess in the dry ingredients that go into the mix. The instant mix I have posted is based on this principle and the rice is certainly worth the expectation.


Puliyodarai mix  3 tbsp

Cooking oil 2 to 3 tbsp

Raw rice 1 cup

Asafotida ½ tsp

Salt  ¼ tsp

Skinned peanuts 2 tbsp

Curry leaves from 3 sprigs


  • Wash the rice with enough water and after draining water add two cups of water, a pinch of salt and a tablespoon of oil. Cook the rice for three whistles. After the rice cools down fluff it up with a fork to get grainy texture. Transfer the rice to a platter.
  • Heat the remaining oil in a pan and add the mustard seeds to the hot oil. AS it starts spluttering, add the peanuts and let it remain on low flame for a couple of minutes . Add asafotida and curry leaves and a minute later add the powder mix and switch off the flame.

  • Mix well to get a thick paste and  transfer  the paste to the rice in the platter. Mix gently making sure that rice does not break the rice grains.


Serve with appalam or vadam.

Chef’s note

  • In case you have added the tempering to the mix already,  add the mix in hot oil and mix with rice.