Oct 6, 2008

Pulikachal and puliyodharai

Puliyodharai is often made as prasadam/offering to god in most of the temples in Tamilnadu. I remember having hot puliyodharai after some pooja in a temple in my village. It tasted just superb in the cold midnight.
I have always loved puliyodharai but never tried making on my own as I thought it was a long process. I always used the readymade MTR puliyogarai packets or the grand sweets pulikachal mix.
But recently, I tried making it and found the process so easy that now this is a regular thing in my home. I made this on fourth day of navrathri along with sundal (will be posting later) when I had some guests at home. It tasted great. So this is how I made.

Tamarind- lemon size lump
Red chillies- 10
Groundnut- 2tbspn
Chana dal/bengal gram- 1tbspn
Jaggery- 1/2tbspn
Curry leaves- few
Mustard- 1tsp
turmeric powder- 1tsp
Asafoetida - a pinch
Salt- 2-3 tsp
Sesame oil- 2tsp

To grind-
 Coriander seeds- 1tbsp
Pepper- 1/2tsp
Channa dal- 1tsp
Red chillies- 6 to 7
Roast all the ingredients and grind them to a fine powder.

Rice - 2 cups
Sesame oil- 1tbsp

Roast and grind the powder as mentioned above.
Soak the tamarind in 2-3 glasses of hot water.squeeze out the pulp and discard the rest of the tamarind. It should be very watery like rasam.
Heat oil in a pan. Fry mustard seeds, groundnuts,channa dal,chillies ,asafoetida and curry leaves.
Pour tamarind water carefully. Add the turmeric powder and jaggery. Cook in low flame till it thickens.It will take 30 minutes.
Add the ground powder. Mix and allow to cook for few minutes. Stir till it forms a thick paste.
You can store it for even a week or two.

For Puliyodharai-
Cook rice in a pressure cooker. The grains should be seperate.Add a tablespoon of hot sesame oil with the pulikachal as required. Mix and serve.
Serve with curd and appalams/papad. I love this combo.
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