Puliyogare / Puliyodharai / Pulikaichal

PULIYOGARE / PULIYODHARAI / PULIKAICHAL

INGREDIENTS

• Cooked rice as required [cook with salt and rice should not be mushy ]
• Tamarind – ¼ cup
• Asafoetida – ¾ tsp
• Jaggery – 1 tsp
• Turmeric pwdr – ½ tsp
• Oil /sesame oil – 1/4  cup
• Peanuts – 1/4 cup
• Mustard seeds – 1 tsp
• Urad dal + chana dal – 3 tbsp
• Curry leaves – 4 sprigs
• Red chilli broken – 8
• Salt to taste

INGREDIENTS TO GRIND

• Channa dal – 2 tbsp
• Red chillies – 5 or as per taste
• Methi /fenugreek seeds – 1 tsp
• Urad dal- 1 tbsp
• Coriander seeds – 1 tbsp
• Sambar pwdr – 1 tsp [ optional ]

PREPARATION

1. Soak tamarind in 3 cup of hot water for sometimes You can also boil it or pressure cook to remove the pulp completely  . Mash /squeeze and extract the juice.
2. Heat 1 tsp oil in a pan and roast all the ingredients under grind till golden .[don’t burn ] remove and allow it to cool .Grind it into a fine powder .
3. In the same pan fry the peanuts till golden .Remove and allow it to cool .You can remove the skin , Idid not .

METHOD TO MAKE PULIKAICHAL / TAMARIND SAUCE

Heat 1/4 cup oil in a thick bottom pan ,add mustard seeds and let it crackle.

Add chana  dal + urad dal and fry till golden . [ forgot to add channa dal ]

Add curry leaves + broken red chilli and fry .

Add asafoetida .

Add the tamarind juice + salt + turmeric and mix well.

Allow it to boil for 4 – 5 mins.

Add the ground pwdr + jaggery ,mix well and boil for  3 mins till you see oil traces .

Adjust salt if required .

The mixture will thicken after adding the powder .

Add the fried peanuts and mix well .

Off the flame and allow it to cool .

The tamarind sauce or pulikaichal is ready .Store it in an airtight container .

Use when ever required .

Remains good for 2 weeks in fridge.

MIXING THE SAUCE WITH RICE .

Spread the rice in a plate ,drizzle little oil all over .

Now add the tamarind sauce and mix.

Add sauce according to your taste .

Mix well and allow it to rest for 30 mins ,so that the rice absorbs the flavour from the sauce .

Once done serve .

NOTES

1. Use sesame / til oil .
2. Goes well with regular rice .I had leftover basmati rice so used it .
3. While grinding ,we can also add white sesame and pepper corns

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