Wednesday, March 21, 2007

Pulikachal (Puliyodharai mix)

Even though I know that making instant mixes, sauces, chutneys over the weekend saves time during the week I hardly ever do that. Two weekends ago I decided to make pulikachal for 2 reasons. One is, I could use it during one of my lazy weekdays and the other reason is a little long to explain. My brother came to the US on a project about 2 weeks ago and my mom had bought a bottle of pulikachal and pickle for him so that he can manage with it for a few days. Because of the reduced luggage restriction he couldn't bring both and that's been the only thing on her mind and she was worried about what he would do for food. So I decided to make some and send it to him and was a little worried about the bottle safely reaching him without breaking. It did and he actually made puliyodharai a couple of days ago and said it came out well. He cooks all the basic stuff pretty often so I thought this would help him out on his lazy weekdays.

Ingredients:

Tamarind water - 6 cups
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Red chillies - 3 (broken)
Curry leaves - 2 sprigs
Gingely oil - 4 tbsp
Salt - as needed

To Powder
Channa dal - 2 tsp
Toor dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 (can be increased according to taste)
Methi seeds - 1 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp

Method:

Dry roast all the "to powder" ingredients and let it cool. Grind to a fine powder in a spice grinder. Heat the oil in a pan and add mustard seeds, channa dal, curry leaves and red chillies. When the mustard seeds start to splutter add the powdered ingredients, tamarind water and salt. Let it cook in medium flame for about 20-30 min till the mix thickens. You know its done when the oil starts floating on top. Let it cool and store in air tight glass bottles. I use less oil so I store mine in the fridge to prevent it from spoiling. If more oil is used, then the oil floats on top in the bottle, and prevents moisture from spoiling the dish and hence can be kept out.

Its almost done with the oil floating on top.

To make puliyodharai, heat 2 tbsp oil in a pan, add mustard seeds, curry leaves and roasted peanuts and when the mustard seeds start to splutter, add cooked rice and pulikachal as needed. Its a great dish for picnics and potlucks. Can be served with chips and pickle.

The bottle all ready to be shipped to my brother.

18 comments:

Manisha said...

You know when I read 'mix' I assumed it would be a dry mix! This is so interesting! How much pulikachal would you generally use when making puliyodharai from 2 cups of rice? How would I know the first time I am making it? If I add less, is it ok to add more after the rice has cooked?

Deepz said...

Manisha: For 2 cups rice I would use anywhere between 4-5 tbsp of pulikachal. I have heartburn so can't eat spicy food :(. My spice level is Indian medium. I usually make the pulikachal hot and mix as much needed. Also I forgot to mention to add cooked rice to the mix. It takes a few minutes (abt 15) for the rice to absorb the mix. So taste after 15 min and add more if needed.
Thanks for your question cos I not corrected my post.

Asha said...

WOW!!! THANK YOU Deepz! I LOVE Puliyadarai and I do have a recipe but always on the look for new ones.Looks great,I will try this and let you know.
Hugs,have a great weekend:)

Manisha said...

Wow! It does pack a punch then! I will probably need to use less than what you use. Our spice levels are medium-low cos of my daughter. Thanks for this! I have it saved in the feeds and will come back to it.

One more question: I would store this in the fridge like you do. It shouldn't spoil for a long time, right? I could freeze it in small quantities, too, I suppose - once I know how much to use. What do you think?

Sheela said...

Looks yummy, I live in Denver too(Littleton actually.

Deepz said...

Asha: Thanks. I tried your naan this weekend. Will be posting about it soon.

Manisha: I usually store it in the fridge and if you use a clean dry spoon then it stays good for about 2-3 months. I haven't tried freezin it so am not sure.

Sheela: Nice to find another food blogger in the area. Do keep in touch.

Manisha said...

2-3 months is great! Thanks for that!

JAYASHREE said...
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JAYASHREE said...

Deeps, pulikachal looks great! Just a small tip from my side, you may also add some slightly roasted peanuts or fairly boiled chick peas to the pulikachal, it adds in more flavor.

Deepz said...

Yes Jayashree I agree about the groundnuts but the only reason I dont add it to the pulikachal itself, is bcos it turns pretty soggy after being soaked in the mix for awhile. I always add roasted peanuts when I make the actual puliyodharai rice. That way the peanuts stay crunchier.

JAYASHREE said...

That's a nice tip Deeps...may be I could'nt notice it coz I finish the pulikachal within a week no matter how much the quantity is...it's my favorite!

Hyderabadi's said...

thats a nice one..
I will try it soon :)

shilpa said...

Ohh thats a nice recipe Deepz. I used to buy MTR puliyogare paste in Bangalore. Never tried making at home. I made the powder sometime, but the paste is always better than the powder. I have to try this sometime. Thanks for sharing.

Anonymous said...

Hi Deepa,
nice recipe, i do have a question, how much tamarind should we use to get 6 cups of tamarind water and how thick it should be??? and i think it should help a lot of people out there...
I love the readymade pulikaichal mix that i buy from "Adayar anathabhavan sweets, chennai".. too yummy! More tastier than the ones that we make at home (my tamarind rice is very famous amongst our friends, btw)
--Anna poorna

Deepz said...

Jayashree: I guess if its a favorite we end up finishing it soon.

Hyderabadi's: Thanks. This is a good time saver on busy days.

Shilpa: Yes shilpa you are right. I've also tried the MTR powder that you get here in Indian stores but the paste is much better than powder.

Annapoorna: It's a tricky question as we get different kinds of tamarind here. I used about a handfull. I think it also depends on how tangy you want your final product. Also if the water is too thin you will have to heat it for a longer time. Eventually it will become thicker with all the heating. I will add the correct measurement of tamarind to the recipe soon. Thanks for your suggestion.

Menu Today said...

Hi,
Your version looks great. Thanks for sharing.

Deepz said...

Thanks Menu today.

Joo said...
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