Method:
1. Soak cleaned tamarind in little water and extract the thick juice.
2. Roast (without oil) fenugreek seeds, dhaniya seeds, red chilles, all together until nicely roasted. Allow to cool and grind to medium coarse powder. Keep aside.
3. Heat little oil in a tawa. Add mustard seeds. When the mustard seeds start spluttering add red chillies, ulutam paruppu (black gram), kadalai paruppu (Bengal gram), pea
nuts (ground nuts) and fry till the ulutam paruppu turns to light brown. Add asafoetida, mix well and keep aside.
4. Heat oil in a tawa and add turmeric powder (manjal podi), chilli powder (optional), asafoetide and saute for about ten seconds. Add tamarind extract and salt.
5. Allow to boil until the contents become thick.
6. Before removing from fire add the ground powder (item 2) and the fried mustard and other ingredients (item 3). Mix well. Now the Pulikachal is ready. Transfer the Pulikachal into avessel and keep aside.
7. Cook rice (cooked rice should be loose and not sticky) and spread on a tambalam (big plate) and allow to cool.
8. Fry curry leaves in oil and add along with oil to the rice and mix well.
9. When rice is cooled add the pulikachal and mix well. Keep in a closed vessel to retain aroma
Now the PULIYODARAI IS READY.
Source: Nrushimapriya Archives-English-2003, by Kalyanavaradan, popularly known as Appu, joined the kitchen of the Ahobila Math when he was fourteen years old. Now in his seventies, Appu is the master chef of the Tirumadapalli and shares his mouth-watering recipes with us.
