Procedure to make Tamarind Rice
Tamarind - one big lemon sized
Turmeric - a pinch
Hing (Perungayam) - a pinch
Salt - to taste
Peanuts - a fist full
Raw Basmati Rice - 1.5 cups
To temper:
Mustard - Half tbsp
Red chillies - four small
Urad dal - 1.5 tbsp
Channa dal - two tbsp
Curry leaves - two sprigs
Turmeric powder - a generous pinch
Hing - 1/2 tsp
Sesame oil - 3 tbsp
For Powder:
Channa dal - two tbsp
Red chillies - three
Fenugreek seeds - 3/4 tsp
Urad dal - one tsp
In a pan, add a tsp of oil and roast all the ingredients under 'To roast and grind' (in the same order one by one) to golden brown and grind it to a fine powder.
Soak tamarind in warm water for 30mins, then extract tamarind pulp/juice from it. Mash it well with ur hands to extract the juice completely, strain to get the pulp without impurities.Heat a wide bottomed pan with sesame oil and add the ingredients under 'to temper'.
Fry till dals turn golden brown then add curry leaves and red chillies fry for 2mins.Then add the tamarind pulp and required water say 1 and 1/4 cups(it should be very runny like rasam consistency at this stage).Allow it to boil for 15-30mins or till the volume gets reduced by half.
At this stage add jaggery and 'roast & ground' powder little by little stirring continuously. After the powder is added the mixture starts thickening quickly. Stir continuously and allow it to boil for 2-3 mins.Roast peanuts until golden brown remove the skin andadd it to the pulikaichal.
Stir well and when it becomes a thick paste like in the below pic, switch off. Lastly after removing from fire, add the roasted peanuts and mix well. Cool down and store in a clean container.The shelf period of this pulikachal is 15-20 days when refrigerated.See to it that the consistency should only be semi thick as it gets thickened more after switching off. Add a tsp of oil if needed while mixing it with rice.
Cook basmati rice with 1:2 ratio(rice:water) Allow the rice to cool down completely spread it and add 2 tsp of sesame oil and set aside for few mins. Then add the pulikachal . Mix well and enjoy ur puliyogare. Add salt only if required.
Tamarind - one big lemon sized
Turmeric - a pinch
Hing (Perungayam) - a pinch
Salt - to taste
Peanuts - a fist full
Raw Basmati Rice - 1.5 cups
To temper:
Mustard - Half tbsp
Red chillies - four small
Urad dal - 1.5 tbsp
Channa dal - two tbsp
Curry leaves - two sprigs
Turmeric powder - a generous pinch
Hing - 1/2 tsp
Sesame oil - 3 tbsp
For Powder:
Channa dal - two tbsp
Red chillies - three
Fenugreek seeds - 3/4 tsp
Urad dal - one tsp
In a pan, add a tsp of oil and roast all the ingredients under 'To roast and grind' (in the same order one by one) to golden brown and grind it to a fine powder.
Soak tamarind in warm water for 30mins, then extract tamarind pulp/juice from it. Mash it well with ur hands to extract the juice completely, strain to get the pulp without impurities.Heat a wide bottomed pan with sesame oil and add the ingredients under 'to temper'.
Fry till dals turn golden brown then add curry leaves and red chillies fry for 2mins.Then add the tamarind pulp and required water say 1 and 1/4 cups(it should be very runny like rasam consistency at this stage).Allow it to boil for 15-30mins or till the volume gets reduced by half.
At this stage add jaggery and 'roast & ground' powder little by little stirring continuously. After the powder is added the mixture starts thickening quickly. Stir continuously and allow it to boil for 2-3 mins.Roast peanuts until golden brown remove the skin andadd it to the pulikaichal.
Stir well and when it becomes a thick paste like in the below pic, switch off. Lastly after removing from fire, add the roasted peanuts and mix well. Cool down and store in a clean container.The shelf period of this pulikachal is 15-20 days when refrigerated.See to it that the consistency should only be semi thick as it gets thickened more after switching off. Add a tsp of oil if needed while mixing it with rice.
Cook basmati rice with 1:2 ratio(rice:water) Allow the rice to cool down completely spread it and add 2 tsp of sesame oil and set aside for few mins. Then add the pulikachal . Mix well and enjoy ur puliyogare. Add salt only if required.
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