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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, May 22, 2013

Iyengar pulikachal for puliotharai / puliotharai




Ingredients

1 medium apple size tamarind soaked in warm water (roughly had 3.5 cups of juice extracted)
1/4 cup salt
5 oz oil (A little more than 1/2 cup. Gingelly oil is preferred)
1 tbsp turmeric

Dry roast and grind

1/2 cup sesame seeds
1/2 cup coriander seeds
1/2 cup channa dal
15 red chillies
2 tsp fenugreek seeds

Seasoning

1.5 tbsp mustard seeds
1 tbsp urad dal
10 red chillies
1 tbsp asafoetida
1/4 cup curry leaves
1/2 cup raw groundnut

Yields : 4 cups of mix.

Method

Soak the tamarind in warm water.
Dry roast sesame seeds, coriander seeds, channa dal and red chillies one by one.
Take care while frying fenugreek as the whole dish is spoilt if it burns.
Grind all the ingredients together in a blender to a powder.
Heat the oil and add the red chillies. Fry until the chillies turn black.
Next add all the remaining seasoning ingredients (mustard seeds, urad dal and asafoetida). Then add the extracted tamarind juice. Act fast since the oil is hot and the dals will burn otherwise.
Let the mix boil for around 15 minutes. Then add the turmeric powder and salt. I would suggest to add just 1/2 or 3/4 of the quantity of salt mentioned and do a taste test and then add the remaining salt if needed. Simmer for few minutes.
Now add the ground powder little by little stirring constantly.
Stop when the mix is almost thick. Remember it thickens more on cooling and we do not want to end with a dry powder finally. I only had about 2 tsp of powder left. See how it is nice and thick.
Meanwhile heat about a tsp of oil and fry the peanuts and curry leaves.
Add the fried curry leaves and peanuts to the mix.
Mix well. Let it cool and then store in glass bottle. Yields around 4 cups of mix.

To make the puliyotharai rice :
Cook rice separately and let it cool. We want the grains to be separate. Once cooled add the pulikachal and mix gently. Quantity of mix depends on how tangy you like. Puliyodharai is generally served with potato fry or papad.

3 comments:

Anonymous said...

Thanks a lot. very nice. Turned out quite good. Is it ok to add some rasam poder while cooking to add taste?

Lady (Go)diva !!! said...

Definitely :)

Sudha said...

This is the 3rd time I am making it...great tasting recipe. I've always doubled the quantity and this recipe has never failed me.