I make this pulikaichal,very often as my daughter is a great fan of this. And it also helps me a lot when i get up late in the morning some times, and blinking of what to make for lunch. Pulikaichal is the home made spice mix for making puliyodarai at home. We make this kannu pongal, aadi perukku too. You may also like curry leaves rice, kothamalli sadam. Also check Iyengar puliyodarai recipe and andhra pulihora.
Preparation time: 10 minutes | cooking time: 20 minutes | Yields:1 Cup
INGREDIENTS:
THINGS YOU NEED TO DRY GRIND INTO POWDER:
| REDCHIILLI | 12-15 |
| WHITE SESAME SEEDS(ELLU) | 2 TBLSP |
| URAD DHAL | 1 TSP |
TO TEMPER
| MUSTARD | 1 TSP |
| FENUGREEK SEEDS | 1 TSP |
| CHANNA DAL(KADALAPARRUPU) | 1 TSP |
| FRIED GRAM(POTTUKADALAI) | 1 TBLSP |
| PEANUTS | 4TBLSP |
| BLACK CHANNA | 2 TBLSP |
| REDCHIILLI | 7-9 |
| PERUNGAYAM | 1/2 TSP |
| CURRY LEAVES | 2 SPRIGS |
OTHER INGREDIENTS:
| SALT | 2 TBLSP |
| TAMARIND | MINI ORANGE SIZED |
| JAGGERY | 1TSP |
| TURMERIC POWDER | 1/4 TSP |
| SESAME OIL | 6 TBLSP |
METHOD:
Soak the tamarind in hot water for 10-15 mins. In the meanwhile we can do the dry grinding of the powders.
Heat a kadai and fry the ingredients given in the table1. When it turns brown, switch off the gas.
Allow it to cool and dry grind it into powder using a mixie.
Now extract thick juice from the tamarind and keep it aside.
Heat the kadai and put oil into it. Add the things one by one in the table 2,the things given for tempering.
Saute them for few mins,till they change colour. I didnt add black channa this time b coz it was out of stock in my kitchen.
Now add the tamarind extract and add salt,jaggery,turmeric powder and add the dry ground powder to it.
Allow it to boil for 15 to 20 mins stirring in between, till u get a semisolid consistency.
Allow it to cool and add 1 tblsp of sesame oil to it and transfer it to a container. Just mix it with rice and enjoy with pappad.
