Barley Puliyodharai – Reluctant Gourmet

Barley Puliyodharai – Reluctant Gourmet


Carolina Cooking 429

I never made barley dishes and never thought I ever could! But, now everything has changed…my culinary creativity is well-honed and my cooking is decent…thanks to food blogging. :) And, I had something brewing in my mind for a while…the recipe itself is an inspiration from my family’s favorite dish “Iyengar Puliyodharai‘. Since, many have claimed that’s the best dish I ever made in my entire cooking spree. I took those compliments very seriously. So, I decided to make my own version of “Barley Puliyotharai”. I also had this desperate need to use up those long lying wholesome grains, somehow!!!

However, I had absolutely no idea how to cook barley! And, my initial attempts went for a toss…hmmm, it either ended up like a soup or upma (was edible though)!  Later, I figured…I should decant the excess starch to make this recipe successful! Yep, I reluctantly kept my imagination growing…’Barley Puliyodharai’ it is…and no looking back. :) If literally translated, it would sound something like this: Tamarind Infused Barley. Guess…many are suckers for tamarind sauce! And, I suppose…with little bit of adjustment to the original recipe, I could whip up quite a many dishes like this. :) Anyway, back to the story…Barley Puliyogare turned out great, exactly how I wanted it to be. It was almost like having tangy-chewy edible pearls. :) Now…isn’t that something, good!

IngredientsCarolina Cooking 428

  • 1 cup barley
  • 2 tsp tamarind paste
  • 1 Tsp sesame oil
  • 1/2 tsp mustard seeds
  • few curry leaves
  • 1/4 tsp asafoetida
  • 2 tsp chana dal
  • 1 tsp urad dal
  • 5-7 dry red chilies
  • 1/4 tsp turmeric powder
  • salt to taste

To Be Roasted Each Separately And Powdered Together:(Puliyodarai Podi)

  • 2 tsp coriander seeds
  • 1 tsp chana dal
  • curry leaves few
  • 1 tsp fenugreek seeds
  • 5 dry red chilies
  • 1/4 tsp asafoetida


  1. Boil one cup of barley with approximately 4-5 cups of water. Once it is done, decant the water. If needed, wash the barley again in running cold water.
  2. In a wide skillet, heat  oil and add the tempering spices, followed by salt, turmeric and tamarind paste. Once it consolidates to thick paste, add the barley to it, Mix well over medium heat.
  3. When the moisture is all sucked up, and oil shows up on the sides, remove from heat.
  4. Serve warm as a main course.

7 Responses so far.

  1. I always use barley in cooking , this looks very delicious. thanks for stopping at my space.

  2. Sangeetha says:

    wow…love tamarind rice/aval this with barley sounds even more healthy n filling…brilliant idea..will try this for sure!

  3. Nilu A says:

    Wow! I like Puliyodharai :-)

  4. MahiArun says:

    Interesting and healthy recipe Malar! I used to:) buy barley to make barley-brown rice dosai. Never prepared anything other than dosai. Will buy some barley and try this.

  5. Wow, such a lovely and interesting recipe. Very very innovative and healthy Malar. I got to try this…

  6. Tadka Pasta says:

    What a cool idea to use barley! I must get more adventurous with my puliyodharai :) )

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