Iyengar style pulikaichal by Rukmini

Iyengar style pulikaichal

Ingredients
Tamarind- 1 and 1/2 cup Thick extract.
Turmeric powder
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 – (I use a generous amount...some ppl dnt like too much)
Til oil (sesame oil) – 1 cup (better to use Idayam...cuz of its taste n aroma)*

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

Method

1. Soak the tamarind in warm water and squeeze out thick juice to make 1 and 1/2 cup pulp.
2. In a kadai heat 2 teaspoon oil and fry the ingredients for the powder, stirring continously till golden.
3. Allow to cool and grind to a fine powder.
4. In the same kadai heat 1 cup oil and add mustard seeds.
5. When it crackles add all other ingredients for the seasoning and fry till golden.
6. Lower the flame and carefully pour the tamarind pulp in to the seasoning.
7. Add turmeric powder and mix well.
8. Allow to simmer till the pulp is thick.
9. Add salt and the powder and mix well. put off the flame.
10. Allow to cool and store in food safe, air tight containers in the fridge.

For the rice

Ingredients

Raw rice – 1 cup
Ghee – 2 teaspoons
Til oil – 1 teaspoon Curry leaves – 1 twig

Method

1. Wash and prepare rice in a pressure cooker.
2. Allow to cool a bit and transfer to a shallow dish.
3. Pour 2 teaspoon ghee and curry leaves fried in one teaspoon til oil.
4. Add 3 tablespoons of the pulikaichal.

Serve with thayir and vadam. Nothing can beat the taste!

**Tip: If using any other til oil then roast some black til (sesame) and grind it fine and add at the last after putting off the flame to get the same aroma.

Enzooooi...