Tamarind rice

Puliyodharai satham was one of my favorites ,my mom used to make it so well.I have tried to master her recipe but in vain ,at last  i succeeded.I am so happy to share with you guys.I am reduced the oil ,spicy and tangy taste little ,feel free to increase them.

    I like the nuts like channa dhall,cashew ,urad dhall and kabuli channa so much ,as we prepare only little if we add so much in the gravy you wont get the proper gravy .So i advise you to add little in the gravy and roast them for rice again and add them.The pulikachal is best to be prepared one day before and mix it in the morning and have it at afternoon.It taste so delicious.The perfect accompaniment are ellu chutney and appalam. Ideally try using gingelly oil as it enhances the taste and flavor of pulikachal.

  Another important thing is the tamarind water should be thick ,not thin like rasam.It should be bit thick.

Serves - 4
Ingredients


To Grind

1. Fenugreek seeds-1/4 tsp
2. Channa dhall-4nos
3. Whole Pepper-4nos
4. Whole Jeera-3 pinch
5. Red Chillies-4
6. Coriander seeds-1 tsp

Heat oil in a pan.Roast them each separately till golden.When it cools down ,grind them into not smooth powder without adding water.

Ingredients

1. Gingelly Oil - 4 tbsp 
2. Mustard seeds-1/4 tsp
3. Urad dhall- 1/2 tsp
4. Channa dhall-1/2 tsp
5. Kabuli Channa- 1 tbsp
6. Curryleaves- 10 leaves
7. Red chillies- 4 split
8. Hing -1/4 tsp
9. Salt as needed
10. Turmeric - 1/4 tsp
11. Tamarind juice-1 cup (thick juice)

 Method

1. Heat oil in a kadai,add the mustard seeds when it splutters.
2. Add the Kabuli channa and saute ,add urad dhall ,channa dhall one by one.
3. Fry them till golden.
4. Now add the curry leaves and red chillie.Saute for 1 sec.
5. Now add hing,tamarind juice,turmeric powder and salt.
6. Let it boil in a medium flame for  20 min till the raw smell goes and oil starts floating.
7. Now add the ground powder and let it boil for 3min .
8. Remove from the flame and let it cool.
9. Store in a air tight container,stays fresh for a week.Use when needed.

 Mixing with rice.

Ingredients

1. Oil- 4 tsp
2. Mustard seeds-1/4 tsp
3. Urad dhall- 1/4 tsp
4. Cashew nuts- 10nos
5. Channa dhall-1/2 tsp
6. Curryleaves- 5nos
7. Pulikachal as needed

Method 

1. Take 3 cups of cooked rice.Add 2 tsp of gingelly oil(this helps them to be separate).Let them be cooled.
2. Heat oil in a kadai.Add mustard seeds let it splutter.
3. Now add the urad dhall,cashewnuts ,channa dhall ,curryleaves.
4. Saute till the dhall becomes golden.
5. Pour it on the top of the rice.
6. Take little by little of the pulikachal and mix it with a fork or back of a spoon.
7. Be gentle when mixing else it turns mushy.
8. Add necessary pulikachal to your taste.
9. Serve with pappad,potato curry.