PULIYODHARAI/TAMARIND RICE :
Puliyodharai the name itself Divine. I still remember the taste of Tiruvanamalai Kovil puliyodharai, very simple but too divine. Another my all-time favorite, of course my MOM’s puliyodharai. Every time i recollect my childhood memories I just amazed how my mom was. She is just an amazing cook. This recipe is slight different from my mom’s recipe but for sure this will make you eat more.
One secret SSSHHH…. During my childhood I use to eat raw tamarind-wrap it on a fresh Lime Leaf with a pinch of stone salt ….mmmm…. mouthwatering right? I simply love tamarind. But now I’m a MOM I should not right?? Hehehehe…Here is the recipe
PULI KACHAL:
Ingredient:
- Puli karasal (Tamarind Paste) – ½ cup
- Kadalaparuppu/ splitted chickpea – 1 tblsp
- Peanuts/ verkadalai – 2 tblsp
- Curry leaves – 1 string
- Turmeric powder – 1 tsp
- Gingelly oil (must) – 3 tblsp or as req
- Mustard seeds – 1tsp
- Asafetida – 1 tsp
- Dry red chilli – 3 nos or as per the spice level
- Vendaya podi/roasted fenugreek powder – 1 tsp
- Jaggery – 1 tsp
- Salt – as req
Spl Powder 1 (Mel Podi)
- Coriander seeds – 2 tblsp
- Dry red chilli – 5 nos
- Black pepper – 8-10 nos
Spl Powder 2 (optional)
- Sesame seeds black – 1 tblsp
- Urad dhal – 1 tsp
- Dry red chilli – 2 nos
Procedure:
Spl powder 1:
Dry roast all the ingredient, cool completely and grind it well and store it on a clean and dry container.
Fenugreek Powder:
Fenugreek seeds – 1 tblsp
Dry roast the seeds until golden brown (do not burn), cool completely and grind it well and store it on a clean and dry container.
HomeMedicine TIP:
If anyone suffering from diarrhea or any stomach upset. Take 1 tsp of roasted fenugreek powder and mix with a cup of thick curd and blend it well. Have this on empty stomach. For sure you can see the difference. So we always keep this powder on our kitchen counter
NOTE/TIP:
Since we are using the spl powder 1 for MEL PODI, so keep this powder separately.
You can use this for any other kuzhambu like vatha kuzhambu or any tamarind based curry to reduce the heat from tamarind pulp.
Spl Powder 2(this is purely optional but this taste better. Do try and share the feedback)
Dry roast all the ingredient, cool completely and grind it well and store it on a clean and dry container.
Making Pulikachal:
In a heavy bottomed pan, add some gingelly oil allow it to heat and add splitted chickpeas and peanuts along with a tsp of mustard seeds. Once the mustards seeds spluttered add the broken dry red chilli and puli karasal (tamarind water), bring it to boil
Then add a tsp of turmeric powder and salt, let it boil for about 10-12 mins, it starts thickening now we have to add the spl powder 1 & 2 (if you are adding) along with a tsp of fenugreek powder.
Within 5-8 mins you can see the oil starts oozing out from the edges. Add a generous pinch of asafetida, curry leaves and a tsp of jaggery and turn off the flame.
Cool completely and store it on airtight BPA Free Plastic or in a clean Mason jar or in a clean Steel container. You can keep this for 2-3 weeks over the kitchen counter and more than 2 months over refrigerator.
NOTE/TIP
- Always use a dry spoon to avoid quick spoiling
- Puli karasal should be thick not too thin (exactly 1st karasal)
- Adding asafetida, jaggery and curry leaves towards the end that really enhance the flavor.
PULIYODHARAI/ PULI SADAM
Ingredient:
- White rice – 1 cup
- Gingelly oil – 1 tsp
- Salt – as req
- Sp podi 1/ mel podi – 2 tsp
- Puli kachal – 1 tblsp
Procedure:
In a wide mixing bowl add the cooled white rice along with a tblsp of puli kachal and mel podi and gently fold it together. Check the texture and taste, if it needs more salt then add accordingly. If it is too sticky then add a tsp of gingelly oil. Njoy the PURE and DIVINE taste of PULIYODHARAI as it is or with any sides.
NOTE/TIP
The word GENTLY i bold it, because most of us just mix it well and the rice turns mushy. The thing is we should fold the mixture gently so that the rice won’t break and the texture too fluffy.
