Puliyodarai is a perennial favorite and an easy extension of puliinji.
To make 4 servings:
Rice 250 gms.
Coriander seeds 1 tbsp.
Bengal gram dal 1 tbsp.
Pepper corns 1 tsp.
Jeera ½ tsp.
Dry coconut (copra) grated 2 tbsp.
Fresh curry leaves: a few
Ground nuts: 1 tbsp.
Puliinji (of course): 2 tbsp.
Cook rice with just enough water and 1 tsp of gingelly oil, so that the grains are separate. Spread in a wide pan.
Dry roast, coriander seeds, Bengal gram dal, pepper corns and jeera until the coriander seeds and dal turn light pink. Keep aside for a while to cool and powder.
Heat the oil and add the ground nuts. When they are fried, remove from heat, add the curry leaves and grated copra and pour to the cooked rice. Add 2 tbsps of prepared Puliinji and the ground powder. Mix well and serve. Best eaten with a deep fried side like papads or chips or (yes) salty nendran chips.