Puliyodharai / Tamarind Rice

 

 

Pulikachal  for  Puliyanjadham

 

Rice : 1 cup

For Powder :

Red Chilly : 4  or 5

Pepper : 1 tsp

Sesame seeds : ½  tsp

Urad dal : ½ tsp

Chana dal : ½ tsp

Fenugreek seeds : ½ tsp

 

Other ingredients :

Tamarindpaste : 4 tsp

Turmeric powder : 1 pinch

Hing powder : 1/4  tsp

Jaggery : 1 tsp ( powder )

Salt to taste

Curry leaves : Few

Water : 3 cups

 

To Temper:

Gingelly Oil : 2 tbsp

Mustard seeds : 1 tsp

Red chilly : 2 ( broken )

Black gram dal / Urad dal : 1  tsp

Bengal gram /  Chana dal : 1  tsp

Peanuts : 1 tbsp

          Cook rice in 2 + ½ cup water.   Cool it by spreading it in a Big Plate.

First we have to prepare Pulikachal and then should mix it with rice to make it as Puliyodharai.

In Pan , dry fry fenugreek seeds and sesame seeds.  Keep it aside.

Heat ½ tsp of oil and fry red chilly, pepper, black gram and Bengal gram.  When the dal becomes golden brown remove and grind the fried ingredients along with fenugreek seeds and sesame seeds to a powder.

Now we have to start with tempering.

In oil , temper with mustard and peanuts.

When the mustard starts popping , add black gram and Bengal gram.

When dal becomes golden brown in colour add water , tamarind paste, salt , turmeric powder, hing , ground powder, jaggery powder and mix well.

Cook till the mixture becomes thick sauce and the oil will oozes out.

Add curry leaves and give a nice boil.  

 

You can store this Pulikachal in fridge for 2 weeks.

 

Add this pulikachal with the cooked rice and mix nicely.

Serve with Aviyal  /  Morkuzhambu /  Banana chips /  Appalam .