Broken Wheat Puliyodarai is one of the quick recipes. It tastes better than other Lapsi recipes. We can have this dish for lunch with fried papad, sesame chutney, pickle etc. You can make this dish with either Bulgar wheat or Regular broken wheat. I roast the regular wheat Rawa to ensure that the dish does not become mushy. This dish is called as Pulihara in the Andhra region. Broken wheat is a healthy ingredient with lot of fiber content, Vitamin A, B12, B6, C and minerals like Iron , Copper , Sodium, Zinc etc.
Broken Wheat (Dalia/ Godhumai Rawa) – 1 ¼ cup
Gingelly Oil – 1 tsp + 3 tbsp
Water – 2 ¼ to 2 ½ cups
Mustard Seeds – 1 tsp
Urad Dal – 1 tbsp
Chana Dal – 2 tbsp
Peanuts – 3 tbsp
Dried Red Chillies – 3 (Broken)
Curry Leaves – from 2 twigs
Asafoetida – 1 pinch
Tamarind Water – extracted from Tamrind soaked in ¼ cup of water
Turmeric Powder – 1/8 tsp
Spice Powder – 2 tsp
Salt – to suit taste
For Spice Powder –
Oil – ¼ tsp
Dried Red Chillies – 4
Pepper Corns – 1 tsp
Chana Dal – 2 tbsp
Fenugreek Seeds – ½ tsp
Sesame Seeds – 2 tsp
Heat one tsp of Oil in a pan. Roast the Rawa for 2 to 3 minutes in it in low to medium flame. Cook the roasted Rawa in a pressure cooker with 1 tsp of Salt and 2 ½ cups of water for 2 whistles in medium flame and another 3 to 4 minutes in low flame.
Let the steam release by itself. Open the lid and transfer it to a broad dish and allow it to cool.
In the meanwhile, heat ¼ tsp of Oil in a pan. Roast the Red Chillies for few seconds and in it for few seconds. Add all other ingredients in the “For Spice Powder” column except Sesame seeds. Roast the Dal golden brown. Switch off the flame and add the Sesame Seeds. Stir them for a minute. The Sesame will start sizzling and get roasted in the heat of the pan itself. Transfer everything to another dish. When it cools to room temperature, grind them together into a coarse powder. Keep aside.
Heat 3 tbsp of Oil in the same pan. Crackle Mustard in it. Add the Channa Dal, Urad Dal and the broken Red Chilli. Add the Curry Leaves also. Stir them for a minute in low flame. Add Asafoetida and Pea Nuts. Roast till the Peanuts turn crispy.
Add ½ cup of water, Salt, Turmeric Powder and the Tamarind water. When everything comes to a boil, add the spice Powder as required and stir them well. Add the cooked Broken Wheat mix well.
Adjust Salt, if required. Simmer for 4 to 5 minutes covered with a lid in low flame. The Puliyodarai will become dry. Transfer to a serving bowl.
We can store the left over spice Powder in an air tight container and use it in making other dishes like Senai Raost, Chembu Roast, dry roast vegetables etc.