Making of pulikachal/puliyodharai paste (Tamarind gravy) - preparation time 15 mins
You can prepare this pulikachal, refrigerate and use for few days.
Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 teaspoon
Mustard seed - ½ tsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavor)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder i use for my pulikachal as the ingredients in the sambhar thickens the pulikachal ), jaggery and salt.
Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Make below pulisadam powder finally with the rice
Channa dhal - 1 tbsp
Coriander seed - 2 tbsp
Fenugreek seed - 1/4 tsp or less (optional)
Red chili - 1
Pepper corns - 10
Dry roast above spices and cool it. Grind to coarse powder and keep. This can be added to puli sadam along with above pulikachal to enhance the taste of pulisadam. For fully recipe refer pulisadam in this blog.
You can prepare this pulikachal, refrigerate and use for few days.
Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 teaspoon
Mustard seed - ½ tsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavor)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder i use for my pulikachal as the ingredients in the sambhar thickens the pulikachal ), jaggery and salt.
Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Make below pulisadam powder finally with the rice
Channa dhal - 1 tbsp
Coriander seed - 2 tbsp
Fenugreek seed - 1/4 tsp or less (optional)
Red chili - 1
Pepper corns - 10
Dry roast above spices and cool it. Grind to coarse powder and keep. This can be added to puli sadam along with above pulikachal to enhance the taste of pulisadam. For fully recipe refer pulisadam in this blog.
No comments:
Post a Comment