Pulikachal (Puliyodharai mix)
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.
Comments
Thanks for your question cos I not corrected my post.
Hugs,have a great weekend:)
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?
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.
I will try it soon :)
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
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.
Your version looks great. Thanks for sharing.