To begin making Instant Puliyodharai/ Puliyogare/Pulihora Powder Recipe, place a kadai on medium heat, dry roast all the ingredients given under 'for roasting' till the dals start getting roasted and start releasing aroma. Turn off the heat and keep it aside.

Roast the dry red chili in 1 teaspoon sesame oil for 1-2 minutes on low heat. Keep this aside, let it cool.

In the same pan, lightly roast tamarind for just one minute on low heat. Keep it aside. We will now proceed to make the tempering ingredients.

Heat the oil in a pan over medium heat. Roast the peanuts for 2-3 minutes. keep it aside. In the remaining oil, fry the curry leaves till they turn crisp.

Do not brown the leaves. Take out the curry leaves and add mustard in the remaining oil and take out the mustard seeds once they crackle.

Powder the ingredients that are given under for roasting along with jaggery, tamarind, hing and salt to taste.

Mix the tempered ingredients with the ground powder and allow the mixture to cool completely.

Transfer the contents to an air tight container and store in a cool dry place.

You can also add Sesame, flax, melon seeds , delicately roasted them on low flame and enhance the nutrition quotient of the powder.

Instant Puliyodharai/ Puliyogare/Pulihora Powder can be stored in an air tight container for 3-4 months.

Refer to 'Method to Make the Puliyodharai / Puliyogare Recipe' in Puliyodharai / Puliyogare Recipe to prepare the Puliyodharai / Puliyogare rice.