(A) Ingredients
- Tamarind - big lemon size
- Turmeric powder - 1 tsp
- Jaggery (optional)
(B) Roast and Grind
- Gingely oil - 2 teaspoon
- Asafoetida - 8 small pcs (tamarind seed size)
- Fenugreek seeds - 1 teaspoon
- Coriander seeds - 3 tbs
- Red chilly - 8
- Bengal gram - 1 tsp
(C) Seasoning
- Gingely Oil - 1/2 cup
- Bengal gram dal - 2 tbs
- Cashew nuts
- Roasted Ground nuts (without skin)
- Mustard seeds - 2 tsp
- Asafoetida - 1 tsp
- Curry Leaves - a bunch
- Red chilli - 8
- Oil - 3 teaspoon
- Salt as per taste
Preparation
- Soak and prepare 2 tumblers of thick tamarind water.
- Heat oil in a pan and add asafoetida. Heat till it gets roasted and transfer it to a plate.
- Repeat the process for all the ingredients in (B) one by one in the same order.
- Let it cool down.
- Put them in a mixer grinder, add salt and grind them coarsely. Keep it aside.
- Heat oil in the same pan, add mustard seeds and wait for it to pop.
- Next add all the ingredients in (C) one after the other. Roast till color changes.
- Add the tamarind water in the pan.
- Add salt, turmeric powder, jaggery and mix them thoroughly.
- After 10 min add the ground mixture.
- Close the pan and Heat it in medium flame till 1 glass of Pulikkaaichal paste is formed (might take 30 min)
Final preparation
- Take required amount of cooked rice
- Add 2 tbs of gingely oil and spread them nicely.
- Add required amount of pulikaaichal
- Mix the rice thoroughly
Tasty yummy kovil style puliyodharai is ready. Slurp it!
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