Puliyodharai and Pulikaichal

Ingredients

Tamarind.          -   Big lemon size

Red chillies.       -   6 + 4

Coriander seeds -   3 tbsp

Mustard seeds.   -  1 tsp

Channa dal.        -    3 tbsp

Fenugreek seeds -  1/2 tsp

Asafoetida.           -   small size or 1/2 tsp powder 

Sesame seeds.      -   1 tsp

Sesame oil.           -   1/4 cup

Jaggery.                 -   1 tbsp

Peanuts.                 -  2 tbsp

 Curry leaves.       - 15

Salt to taste

For the rice

Raw or sona masoori rice.    -  1 cup

Salt to taste

For tempering the rice

Sesame oil.               -    1 tsp + 2 tbsp

Mustard seeds.        -   1/2 tsp

Channa dal.              -    1 tsp

Urad dal.                   -   1/2 tsp

Peanuts.                    -   2 tsp

Curry leaves

Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown.  Now add sesame seeds, saute for few seconds and remove from the fire.  Add it to a mix jar and make a coarse powder.

Add hot water to the tamarind and soak for 15 mts.  When it is cooked extract the thick juice of tamarind adding little more water if required.

In a pan add rest of the oil,  when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts.   Saute till the dal becomes golden brown.  Add curry leaves.  Now add the tamarind juice and turmeric  powder.   Let it to boil in medium flame as it will splutter all over the place.   When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame.   

In a cooker/rice cooker cook 1 cup of rice with salt.

When the rice is cooled remove fro. The cooker and cool it in a wide vessel

In a pan add 1 tsp oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal.  Saute till the dals become golden brown in colour.  Switch off the flame and add it to the cooled rice.  Also add 2 tbsp of oil.

Mix the required tamarind paste with the cooled rice.   Enjoy the puliyodharai rice with fried appalam, vadams and avial (recipe available in this blog).