Sunday, November 20, 2016

கோயில் புளியோதரை / Temple Style Pulikachal (Pulikaichal) and Puliyodharai /Tamarind Rice

Well should I give an intro for this.....?
This is a Popular Naivedhyam / Prasadam in many Iyengar Temples
Puliyodharai / Tamarind Rice can be packed during travel also
I have gone through many recipes across blogs and books
This is my own version.Believe me follow this step by step the result will be just vowww


Pulikaichal Mix / Paste can be stored for at least 3 months in refrigerator
Make sure to store in a sterile bottle

Part 1 - Tamarind Extract
  • Tamarind - 2 big lemon sized balls
  • Warm water - 4 cups

Soak tamarind in 4 cups of warm water

Part 2 - Dry Roast and Grind
  • Pepper - 1 teaspoon
  • White Sesame Seeds - 2 tablespoons
  • Methi seeds - 1 teasppon
  • Coriander seeds - 1 tablespoon

Part 3 - Fry and Grind
  • Gingelly oil - 2 teaspoons
  • Dried Red Chilly - 10 to 12 nos
  • Channa dhal - 2 tablespoons
  • Broken (or even whole) Urad dhal - 1 tablespoon

Part 4 - Seasoning 
  • Gingelly oil - 1/2 cup
  • Mustard seeds - 2 teaspoons
  • Hing / Asafedita - 1/2 teaspoon
  • Raw Peanuts - 1/2 cup
  • Curry leaves - 15 nos
Part 5 -Others
  • Salt - 2 teaspoons or more
  • Jaggery - 2 tablespoons


Method
Step 1 - Tamarind Extract
  • Soak tamarind in 4 cups of warm water for half hour
  • Squeeze out the pulp and extract thick tamarind water

Step 2 - Dry Roast and Grind
  • Dry roast the items listed under "Part 2 " on a medium flame
  • Make sure to roast methi seeds at last since it burns quickly
  • Cool and grind it to a fine powder

Step 3 - Fry and Grind
  • In the same kadai heat 2 teaspoons of oil and fry red chillies first
  • Then add channa dhal fry for a minute
  • Now add urad dhal and fry for some more time
  • Cool and grind it to a fine powder

Now the tamarind extract and the powders are ready.Let's see the Pulikaichal Preparation

Pulikaichal
  • Take a deep bottomed vessel and heat oil in it
  • Season with mustard seeds, hing and curry leaves
  • Fry peanuts in it
  • Now pour in the tamarind extract.
  • Put the "Part 3  Powder" ie the one which is prepared after frying in oil 
  • Add salt and allow it to boil for 10 minutes
  • Put jaggery to it and let it boil for sometime
  • It will start thickening after 10 minutes
  • Now add the dry roasted powder "Part 2 Powder" and mix well
  • Keep stiring till it gets more condensed and forms a thick paste
  • Switch off the stove
  • Let it cool and then transfer it to a clean bottle / container

Puliyodharai / Pulihora / Tamarind Rice
  • Take 1 cup of cooked rice (make sure to cook 1 cup of rice with 2 cups of water)
  • Add 3 teaspoons of Pulikaichal paste 
  • Mix well using a fork
  • Add a teaspoon of gingelly oil and mix again
Hot yummy puliyodharai is ready