Tuesday, August 25, 2015

Posted by Mala at 2:00:00 AM No comments
Nowadays, various Pulikachals/puliyodharai pastes are available in the market under so many brand names...I am just going to illustrate how very easy and simple,  making Pulikachal at home is, and how economical it is. This is very tasty too. And usage of oil is less and hence, this is a healthy version too.  I almost got 450ml, i.e., 450 gms, and to my knowledge, 500gms Pulikachal costs close to Rs.150- 200/- in market.

Ingredients
Tamarind paste - 2 1/2 tbsps 
Water - 2 1/2 cups
Turmeric powder - 1/4 tsp
Solid hing - 4-5 pieces
Jaggery - 2tsps
Salt to taste
Curry leaves - handful

To roast and powder
Gingely oil - 2 tsps
Coriander seeds -  5 tbsps
Channadhal - 4 tbsps
Split urad dhal- 1 1/2 tbsps
Methi/fenugreek seeds - 1 tsps
Sesame seeds black or white - 1 tsp
Red chillies - 10-12

To Season
Gingely oil - 6tbsps
Mustard seeds - 2 tsps
Channadhal - 3tsps
Split urad dhal - 3tsps
Broken red chillies - 4-5

Recipe Cuisine: South Indian; Category: Preserves/Lunch
Prep time: 10mts; Cooking time: 20mts; 

Yields 450gms of Pulikachal


In a pressure pan, water, turmeric powder, tamarind paste, jaggery and salt  added and pressure cooked for 3-4 whistles.

In another pan, all the ingredients for roasting taken

Getting roasted



                                     Put inside the blender jar after it cools down little bit.

Powdered.



Pressure pan opened, powder added, and simmered for 3-4 minutes,  on low flames, till the seasonings are done.

Mentioned seasonings being done



                        A generous heap of fresh curry leaves added, and seasonings poured on top of the                                                                                tamarind mixture.


Look at the beautiful consistency. With all the ingredients present at home, Pulikachal made really in a jiffy!!!


                                                         Measures 450gms in weight.



Notes

*I don't like adding the roasted peanuts to the pulikachal, since they tend to lose their crisp texture, and become soggy. . So, while mixing it with rice, I almost dry roast them(just with 1/4 tsp oil , enough to coat them)  in microwave, and add to the Tamarind Rice.
* Add some fresh curry leaves too. 
*Though methi seeds give a nice flavour to the Pulikachal, beware, a little more can  cause some bitterness in taste.
*I have not added much oil, incase you feel the pulikachal is a bit dry, you can add some more oil. But normally, while adding to rice, If I feel it is not moist enough, I add couple of tsps of oil.

*Pulikachal can be used to make Millet tamarind rice or our regular tamarind rice. Both are here!


On the left is Pulisaadham with our regular rice, and on the right is Kodo Millet Tamarind rice!

Notes
* In  Salem style Pulikachal, after seasoning with the seasonings mentioned here, at the end, they just used to add 1 tsp of roasted methi seeds powder. 
* In  Tanjore style , seasonings are the same. They used to add, along with the methi seeds powder, 1/2 tsp of channadhal and 2-3 red chillies too.
*This Pulikachal is a result of tasting Iyengar Puliyodharai, Kannadiga's Puliyodharai, and various kinds of wedding Pulisaadham preparations, so, .........may we call it a  Fusion Pulikachal???








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