Pulikachal - Making of Tamarind Rice from the Scratch

Tamarind rice is one of the famous mixed rice in the region of south India. It has the sour taste.This recipe can be refrigerated for many days.Puliyodare is particularly known to be a specialty of the Iyengar community, and some of the best puliyodare can be found in South Indian Sri Vaishnava temples, associated with the Iyengar community.


Recipe as follows:


Ingredients:

Tamarind - 200 gms
Sesame oil/Nalla ennai - 200 gms
Mustard - 2 tsp
Chana Dal - 3 tsp
Urad Dal - 1 tsp
Peanuts/Kadalai - 5 tsp
Vendayam/Fenugreek - 5-6
Long red chillies/Molagavathal - 10
Turmeric Powder/Manja podi- 1 heep spn
salt
Curry Leaves - The more the better
Asfoetida - as Needed

Dry powder:-

The following ingredients are to be fried in sesame oil/Nalla ennai and make a dry powder.

Long red chilli/Molagavathal - 15
Channa dal - 1/4 cup
Coriander Seeds/Daniya - 1/4 cup
Pepper/Molagu - 6


Method:

1)In a kadai with Sesame oil/Nala ennai, add mustards and wait till it splluters.
2) Add Channa dal,
Urad Dal,
Peanuts and fry for 5 mts,
Fenugreek seeds/Vendayam,
Long Red Chillies- 10
Turmeric Powder,
Extract juice from Tamarind,( When extracting the juice, you should make sure
the juice is thick)
Salt,

It should boil for 10-15 mts.
3)Add the dry powder, curry leaves and asafoetida and let it boil for 10 mts till it becomes thick .