Friday 25 May 2007

Recipe for Pulikachal / Puliyodharai

One of our members had requested for the recipe of Pulikachal(puliyodarai) in the member's queries. So here are 2 mouthwatering recipes for the pulikachal. One is my style and one is the famous Iyengar style of pulikachal contributed by an iyengar on the internet.


Pulikachal
Tamarind - 2 small balls
Oil - 100 gms (Use gingelly oil preferably)
Chana Dal (Kadala paruppu) - 3 tbsp
Udad Dal (Ulutham paruppu) - 3 tbsp
Dhaniya seeds (Coriander seeds) - 2 tbsp
Red chillies - A handful
Fenugreek seeds(Vendhayam) - 2 tbsp
Asafoetida - A small chunk or u can use asafetida in powder form also.
Extras if u like a tablespoon of groundnuts(peanuts) and a teaspoon of ellu(til)

Method
Make a juice of the tamarind and put it to boil on a low flame. Keep stirring the juice till it thickens. The pacchai vaadai or raw smell must go until then u must cook the tamarind juice.
In a kadhai fry the Fenugreek seeds into golden color, without oil and make it as nice powder, remove and keep separately. In the same kadhai take a teaspoon of oil and dry roast the red chillies first till they become plump in the oil. Remove and keep on a plate. and later dry roast the rest of the ingredients till it lets off a fine aroma. Grind the chillies and the other ingredients and keep aside.
When the tamarind juice thickens, add the required amount of salt.(Tip : Always taste and see as pulikachal requires more salt than normal as the salt has to hit the puli or sourness, I would always advise to taste and put salt.Even if the salt turns out less no problem when u mix with the rice u can add salt later also and eat).
Then add all the ground ingredients. Keep stirring for about five minutes. Add the fenugreek powder and keep stirring till u feel the masalas have blended well with the pulp.
Now Taalichu kothardu or tadka as they say in hindi (fry some more ulutham paruppu, kadala paruppu, red chillies and curry leaves till they turn colour). If you like you may also fry some groundnuts (peanuts) and if u would like to further enhance the taste u could also fry a teaspoon of til (ellu) which u can add last in the tadka.
After all this u stir for some more time and then u will see the oil settle on top and the pulp in the bottom of the kadhai. This indicates that u can switch off the gas.
Your pulikachal is now ready.
Once the paste has cooled down it can be stored in an air-tight jar for use.
Whenever u feel like it just remove some puliyodarai, add it to hot rice and add some gingelly oil, mix well and eat.
The oil that stands on top is what makes the puliyodarai last long. You can keep it outside for a week or so and later u can keep it refrigerated. It can be stored for months in the refrigerator, but u must be careful to use a dry spoon and stir it well with the oil that settles on top and keep it back.
Hope you enjoy this recipe.
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Also found this recipe on the internet. Since Iyengar puliyodarai is supposed to be very famous. Here’s a copy of the recipe I found. There are slight variations here and there. You may try this recipe also.

Iyengar Puliyodarai

by TRS Iyengar

Ingredients: (This serves for 8 persons approx.)Tamarind 100 gmsRed chillies 20 gmsBengal gram (Chana Del/Kadalai paruppu) 25 gmsBlack Gram (uLutham paruppu) 15 grmsMustard seeds (kadugu) 1 tea spoonAsafeodita ) Hing, 5 gms
Salt to your tasteTurmeric Powder (Haldi powder/manjal podi) 1tea spoonGingelly oil (Til oil - Nallennai) 200gmsCoriander seeds (Dhania) 1 tb spoonJeerakam 1/2 tea spoonFenugreek seeds (Vendayam) 1/2 tea spoon
Ground nuts & or Cashew - 50 grams (if both used, then 25 grams each)curry leaves - 2 bunch

Preparation Method:

Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Fry the Fenugreek seeds separately into golden color, without oil and make it as nice powder; keep this too to add in the last.

Now, fry the Chilies, Grams, groundnuts, in pure gingili oil to golden color, then add the turmeric powder & mustard seeds at last. Once you got these into golden color, now add the tamarind pulp and stir well in minimum heating. Now add the curry leaves, Asafeodita (Hing - perungayam) and salt. once you get it like a paste or creamy shape, (the more it is solid, the less you can use it for mix in rice), take it out of stove and let it cool. Add the Fenugreek powder at the last and mix it well. By now, you got the the aroma of Iyengar Puliyodarai, a mouth watering smell floats around the kitchen/home!

Now, you got the best of best Iyengar Puliyodarai (Pulihora) or Puliyodharai that is prepared and served in most of the Srivaishnavites' Temple and functions.

Note: This should be prepared only in gingelly oil. First, pour 1 tablespoon full of gingili oil in the cooked rice; then mix the above preparation of Puliyadari Mix and spread it evenly; Now, Fried and powdered Fenugreek may be added after mixing the preparation in rice to get added aroma. Shelf life for 15 days. (You can even add the powder of fried ground nuts over the rice to get more tastier smell!)

Warning: This cooked Item contain highest cholesterol proposition, hence persons with high cholesterol level to avoid eating this too much.

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