Iyengars are famous for preparing a perfect puliyodarai. It is not at all as difficult as it is made out to be. If you can boil water, you can make puliyodarai.
Pulikaichal is a preserve which stays for a few months in the fridge. This when mixed with rice is called Puliyodarai. I make pulikaichal once in a month as it can also be served as a side dish to adai, pesarattu etc.
- Tamarind- 1/2 cup tightly packed
- Turmeric powder – 1 teaspoon
- Salt to taste
For the seasoning
- Red chillies 5 nos (cut into pieces)
- Mustard seeds-2 teaspoons
- Groundnuts- 1 cup
- Channa dal- 1/2 cup
- Urad dal- 1/2 cup
- Hing – 1 small piece or1/4 teaspoon powder
- Til oil (sesame oil) – 1 cup
For the powder
- Til oil 2 teaspoons
- Red chillies – 5 nos
- urad dal – 2 teaspoons
- Channa dal – 2 teaspoons
- Fenugreek or methi seeds – 1 teaspoon
- coriander seeds – 2 teaspoons
- Hing – 1 small piece
- Soak the tamarind in warm water and squeeze out thick juice to make 1 and 1/2 cup pulp.
- In a kadai heat 2 teaspoon oil and fry the ingredients for the powder, stirring continously till golden.
- Allow to cool and grind to a fine powder.
- In the same kadai heat 1 cup oil and add mustard seeds.
- When it crackles add all other ingredients for the seasoning and fry till golden.
- Lower the flame and carefully pour the tamarind pulp in to the seasoning.
- Add turmeric powder and mix well.
- Allow to simmer till the pulp is thick.
- Add salt and the powder and mix well. put off the flame.
- Allow to cool and store in food safe, air tight containers in the fridge.
For the rice
- Raw rice – 1 cup
- Ghee – 2 teaspoons
- Til oil – 1 teaspoon Curry leaves – 1 twig
- Wash and prepare rice in a pressure cooker, with 1 cup rice and 2 cups water.
- Allow to cool a bit and transfer to a shallow dish.
- *Pour 2 teaspoon ghee and curry leaves fried in one teaspoon til oil.
- Add 3 tablespoons of the pulikaichal and mix lightly with a **thuduppu.
- Reheat for 20 seconds in the microwave and serve with chips.
*Ghee helps in separating the rice grains.
**Thuduppu is the flat laddle used to turn dosas. It heps in mixing without breaking the rice grains.
You can increase or decrease the chillies as per your taste.