Heat a pan over low flame and dry roast the dalia until fragrant, then transfer to a vessel.

Wash and cook the dalia in a pressure cooker with 2 cups of water for two whistles.

Once the dalia is cooked, set it aside.

Heat one teaspoon ghee or oil in a wide pan over low heat.

Sauté the peanuts and cashew nuts until golden brown and set aside.

In the same pan, heat the remaining oil, add curry leaves, mustard seeds, and Puliyodharai powder.

Add a half cup of water and keep stirring.

The mixture will start leaving oil when it gets thick.

Once it starts leaving oil, add the cooked dalia, mix well, and cook over low heat for 1-2 minutes.

Add salt if required and turn off the heat.

Transfer the Godumai Rava Puliyodharai into a serving plate and serve.