Saturday, July 4, 2015
Pulikachal is the base for making Puliodharai. Once it is done and stored in a bottle you can just mix cooked rice with this paste (Pulikachal) to get yummy Puliodharai. This is an authentic Brahmin recipe. I made this for thirty people for my daughters Ayushya Homam and every body who tasted asked me from which temple I ordered puliodharai from. Trust me Puliodharai tastes divine. This recipe almost matches the taste of Perumal Kovil Prasadam. So let me tell you how to make Pulikachal.
Tamarind – ½ cup tightly packed
Turmeric Powder - ½ tsp
Rock Salt – to taste
Sesame oil / Gingelly Oil / Nalla enai – 1 small cup
Mustard Seeds - 2 tsp
Channa Dal - 3 tbsp
Urad Dal - 3 tsp
Red Chilli - 5
Peanuts - a fistful
Hing /Perungayam - a generous pinch
Curry Leaves - few
Sesame oil / Gingelly Oil / Nalla enai – 2 tsp
Red Chilli – 5
Methi seeds / Vendhiyam - 1 tsp
Coriander seeds – 2 tsp
Channa Dal - 2 tbsp
Urad Dal - 2 tsp
Sesame seeds – 2 tsp (Optional)
Hing /Perungayam – a small piece
Soak tamarind in warm water for half an hour.
Extract the juice from soaked tamarind and keep the thick pulp aside to make 1 and ½ cup.
Heat 2 tsp of oil, roast the ingredients under the section to powder and keep it aside.
Heat a heavy bottom pan and add one small cup of sesame oil.
When oil is hot add mustard seeds.
When they crackle, add all the ingredients under the section for seasoning and fry them till golden brown.
Lower the flame (simmer) and pour the thick tamarind pulp, add turmeric powder, rock salt and mix well.
Now keep the flame in medium and cook till the pulp thickens.
Add the grinded powder, mix well and switch off the flame.
Cool it and store it in an air tight container.