This is a variety rice which will not get spoiled fast and hence best suited for packed food. Though Brahmins are experts in making puliyodarai,the chettiars are not much behind. This Rice can be prepared both by using and not using the mix. Here I have used the mix since I feel the mix gives a good flavor. But if you are short of time then no problem, without the mix also this rice will taste excellent.

Ingredients for the mix
Coriander seeds-2 table spoons
Channa dhal-1 table spoon
Fenugreek seeds-1/2 teaspoon
Red chillies-8

In a kadai dry roast all the items in low fire for 5 to 6 minutes and grind it in the small jar of the mixie

Ingredients for the Rice
Raw rice-2 cups
Tamarind-size of a small lemon
Curry leaf-little
Turmeric powder-1 teaspoon
Asafoteds-1/2 teaspoon
Ground nut-2 tablespoons

To season
Mustard seeds-1 teaspoon
Channa dhal-1 teaspoon
Curry leaf-little
Red chillies-2(If the mix is not used use 6 more chilies)

Method
Keep the kadai in the stove
Pour four table spoons of gingili oil
Season with items given in ‘To season’
Add the groundnut also and roast for 2 minutes
Dissolve the tamarind in ½ cup of water
Add this water into the kadai
Add the grinded mix
Add little turmeric powder,asafoteda powder and required salt(2 to 3 table spoons, Remember salt is needed for the rice too)
Keep the stove in sim and cook till oil separates
Now The Puliyodarai mix is ready

Cook the rice with little less water than usual in such a way that they do not stick to each other
Transfer the rice into a flat bottom vessel. Add 1 tablespoon oil, mix well and allow it to cool .
Once the rice cools ,little by little add the Puliyodarai mix into the rice and mix well. If there is extra mix, it can be stored for future use. It can be even kept outside. It will not get spoiled for 10 days .If refrigerated the mix will stay fresh for a longer time