Pulikachal/Puliyodharai-Typical Brahmin Style-Traditional South Indian Recipe

Hello Friends!!!!!!!!!

Pulikachal/Puliyodharai recipe is one which i wanted to post for a long time.

I am posting this recipe specially for my friend Priya Kumar in France.

I have done this recipe according to the procedure followed for generations in my house.

I am not a big fan of Puliyodharai Rice but i love to eat it along with curd rice.

This recipe actually differs from every individual preparing.Even it differs from temple to temple.

So each time i taste this in temple there are some minute differences but anyways this is my style of preparation of Puliyodharai/Pulikachal.

Now let's see how to prepare this...)))))))))

Serving                  :     More than 8 people at a time.

Cooking Time       :     20 Mins

Ingredients:

A-------Pulikachal Powder(This has to be roasted and grinded)

1.)Red chillies                               -  As required

2.)Channa Dal/Kadalai Parupu - As shown in the picture

3.)Black Gram/Ulatham Parupu -As shown in the picture

4.)Black Pepper                            -As shown in the picture

5.)Fenugreek Seeds/Vendhayam-As shown in the picture

6.)Cumin Seeds                           -As shown in the picture

7.)Oil                                           -1 Teaspoon(Normal Big Spoon)(Ref my measurements post)

8.)Dhaniya                                 -As shown in the picture

B-------For the main Pulikachal Paste

1.)Tamarind                              - 2 and a half Gooseberry Size

2.)Oil                                        - 1 and a half teaspoons(Normal big spoon)(Ref my measurements post)

3.)Mustard Seeds                    -Half a teaspoon(Normal big spoon)(Ref my measurements post)

4.)Cumin                                - As shown in the picture

5.)Turmeric Powder              - 2 Pinches

6.)Salt                                    -As required

7.)Red chillies                       - As required

8.)Kadalai Parupu                 -Half a teaspoon(Normal big spoon)(Ref my measurements post)

9.)Ulatham Parupu               -Half a teaspoon(Normal big spoon)(Ref my measurements post)

10.)Vendhayam                   -Half a teaspoon(Normal big spoon)(Ref my measurements post)

11.)Asafoetida                    -3 Pinches

12.)Curry Leaves               -2 Archs

13.)Peanuts                        - As shown in the picture

Method :

1.)Dry roast the following ingredients in a pan with the said oil quantity.

Grind these ingredients into a smooth fine powder.And allow it to cool down for sometime.

2.)Now heat a vessel and saute oil in it.And add mustard seeds to pop up.

3.)Now add the following ingredients and fry them till golden brown.

4,5,7,8,9,10 & 11

And after this,add the peanuts to it and fry it.

3.)Add fresh curry leaves.

4.)Now add necessary salt and make tamarind water.Add to the mixture.

5.)Now add the grinded powder to this and mix well as shown below.

6.)Turn off and pulikachal/puliyodharai is ready.

Enjoy your Puliyodharai.....................

Note:

1.)You can use gingelly oil instead of normal oil.

2.)You can refrigerate for three days.

3.)Always use clean dry spoon to take the pulikachal/puliyodharai.

4.)Here in the picture , i have mixed it urgently to show in the picture.To mix pulikachal, first make the rice ready and then allow it cool for sometime and then mix so that it will come without sticking . 

5.)If you are using normal oil to prepare pulikachal, then mix using gingelly oil .

Bon Appetit!!!!!!!!

Happy New Year 2015!!!!!!!!!!!!!!!!!!!

Ishwarya Balaji