In my childhood days when we go to temple, esp. when prasadham is puliyodharai my attendance would be first.
Picnic or long drive temple visit Puliyodharai parcel is must.
So let’s jump to the perfect recipe.
- Cuisine: Indian
- Course: Lunch
- Prep time: 10 mins
- Cook time: 30mins
- Serves: 500 ml of Pulikachal.
Ingredients:
- Dry roast and grind to powder the following.
- Coriander seeds – 2 tbsp
- Urad dal – 1.5 tbsp
- Fenugreek seeds – 1 tbsp.
- Red chillies – 20(mine are less spicy)
- For the tamarind paste:
- Gingelly oil – 1/2 cup + 4 tbsp
- Tamarind juice – 3 cups
- Turmeric – 1/2 tsp
- Salt to taste
- Jaggery – 1 tbsp
- Urad dal – 2.5 tbsp
- Mustard – 1 tbsp
- Chana dal – 2.5 tbsp
- Peanuts – 1/2 cup
- Red chillies – 7to 8
- hing
- Curry leaves few.
- In a pan add 1/2 cup of gingelly oil and add Mustard , urad dal, chana dal, peanuts, red chillies, curry leaves and hing.
- Roast these until golden brown. Do not burn.
- Transfer to bowl and set aside.
- In same pan add 4 tbsp of gingelly oil and 3 cups of tamarind juice, turmeric, salt and jaggery.
- Boil them for 15mins.
- Once they start to reduce and add the temper ingredients..
- Now cook for 5mins.
- Add 4 tbsp of grind powder and mix well.
- To make tamarind rice: Add some cooked rice and add the Pulikachal and mix well.
- Serve hot with chips
- Note: You can make the spice powder in advance and store in airtight container. Whenever needed just make the paste and add the powder.
- When you use more gingelly oil it will help to stay good for long time.
- Also refrigerate and take little when needed heat and use. Do not forget to use dry spoon.
- Do not cook rice too mushy.
