Preparing and storing Pulikaichal will help in making Puliyodharai easily whenever needed.
Ingredients:
Tamrind - 1 tennis ball sized
Salt - (Better Rock salt) 1/4th handful or to taste
Vendhayam(Fenu greek) - 1 tbsp
Red chillies - 10 to 12 nos
Turmeric Powder - 1/2 tsp
Asafodeita - 1/2 inch piece
Mustard seeds - 2 tspn
Gingely oil - 1/4th cup
Bengal Gram - 1/2 cup
Groundnut (Raw) - 1/4 cup
Curry Leaves - 1/4 cup
Method:
Soak the tamarind in hot water and extract tamarind juice. The juice should be thick. This size of tamarind will give 2 to 3 cups of thick extact. (Alternatively around 12 to 14 tbspns of Tamarind Paste can also be used)
Dry roast methi seeds. Fry 1/4 cup of Bengal gram in 1 tsp of gingely oil along with 6 Red chillies. Grind bengal gram and red chillies together with methi seeds and asafodeita to a fine powder.
Heat pan and add gingely oil to it. Add the mustard seeds and let it splutter. Add the groundnuts to it and fry it till it turns crispy. Add bengal gram and fry till it turns golden brown. Add the remaining red chillies and curry leaves and saute it for a few mins.
Add turmeric powder and salt to Tamarind extract (add 2 cups of water to the Tamarind paste) and add it slowly to the pan. Simmer the stove and let the extract boil. When it becomes a saucy consistency add the methi seeds powder and boil it again. When the oil comes out remove from flame. Let it cool and store it in a dry container. If stored outside, it had to be used within 3 or 4 days. It can be used for almost a week to 10 days if stored in fridge.
Ingredients:
Tamrind - 1 tennis ball sized
Salt - (Better Rock salt) 1/4th handful or to taste
Vendhayam(Fenu greek) - 1 tbsp
Red chillies - 10 to 12 nos
Turmeric Powder - 1/2 tsp
Asafodeita - 1/2 inch piece
Mustard seeds - 2 tspn
Gingely oil - 1/4th cup
Bengal Gram - 1/2 cup
Groundnut (Raw) - 1/4 cup
Curry Leaves - 1/4 cup
Method:
Soak the tamarind in hot water and extract tamarind juice. The juice should be thick. This size of tamarind will give 2 to 3 cups of thick extact. (Alternatively around 12 to 14 tbspns of Tamarind Paste can also be used)
Dry roast methi seeds. Fry 1/4 cup of Bengal gram in 1 tsp of gingely oil along with 6 Red chillies. Grind bengal gram and red chillies together with methi seeds and asafodeita to a fine powder.
Heat pan and add gingely oil to it. Add the mustard seeds and let it splutter. Add the groundnuts to it and fry it till it turns crispy. Add bengal gram and fry till it turns golden brown. Add the remaining red chillies and curry leaves and saute it for a few mins.
Add turmeric powder and salt to Tamarind extract (add 2 cups of water to the Tamarind paste) and add it slowly to the pan. Simmer the stove and let the extract boil. When it becomes a saucy consistency add the methi seeds powder and boil it again. When the oil comes out remove from flame. Let it cool and store it in a dry container. If stored outside, it had to be used within 3 or 4 days. It can be used for almost a week to 10 days if stored in fridge.
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