reposted for Chaitra's event
This is a simple dish, provided you have the pulikachal + puliyodharai podi (Puliyodharai paste) ready at home. It is all about seasoning rice and adding the paste to it.. Lets have a look at it from the scratch... (thnx olly) This is the famous Iyengar Puliyodharai recipe.
Pulikaichal (the tamarind extract) :
Soak 1 hanful sized tamarind in water and extract the juice.. Pour lots of gingely oil (say about one ladleful). Add 3-4 tsp mustard seeds, 2-3 tsp channa dal, 5-6 red chillies, hing (3-4 dashes). Add the tamarind juice, salt. Allow it to boil. When most of the water has evaporated and it is almost thick, add 1/4 tsp methi powder. Continue to simmer till it is a thick paste. Keep refrigerated.
Puliyodharai podi (the powder):
1 cup dhaniya seeds
1/4 cup channa dal
1 sp toor dal
1 tsp til seeds (Ellu)
1 tsp methi
4 red chillies
Saute the above ingredients with 1 tsp oil and grind to a coarse powder. Keep in an air tight container. You can either mix equal proportions of podi and pulikachal to make the pulikachal paste or just store them separately for longer shelf life.
To make Puliyodharai:
1/2 cup rice
1 tsp mustard seeds, 1/2 tsp channa dal
1/2 tsp cashews
1 tsp peanuts/ groundnuts
1/4 tsp turmeric
1 sprig curry leaves
Cook rice with enough salt and 1/4 tsp turmeric. Make sure that the rice is grainy. I prefer the use of raw rice with water in the ratio 1:2. Add oil in a kadai. Splutter mustard seeds, channa dal, curry leaves, peanuts, cashews. Add this seasoning to the cooked rice. Add 1 tbsp of pulikachal paste (podi + pulikachal). Mix evenly. check if the rice requires more paste and add accordingly to suit your taste.
Tip: Adding a pinch of jaggery powder while mixing enhances the puliyodharai taste (ofcourse it is optional).
Serve puliyodharai with Avial or cucumber pachadi/raita and vathal/vadam...
This recipe goes to Rice Feast hosted by Chaitra of Aathidhyam