Tamarind Rice Mix / Puliodarai

Preparation Time : 20 minutes

Cooking Time : 1 hour

Servings: 2

Ingredients

Tamarind - 1 small orange size (preferably the old tamarind)
Turmeric powder - a pinch
Salt - To Taste

Grated Jaggery - 1 teaspoon

Rice - 1 cup

For Grinding

  

Urad dhhal - 2 teaspoon
Coriander seeds - 2 teaspoon
Curry leaves - few
Fenugreek seeds/Vendhayam – ½  teaspoon
Red chillies - 15

For Seasoning

Gingelly oil - 4 tablespoon
Channa dhal - 1 teaspoon
Peanut - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon

Procedure

1. Soak the tamarind in water and extract the juice and keep it aside.

2. Heat the pan and dry roast the urad dhal,fenugreek seeds, coriander seeds and curry leaves and keep it aside.

3. Pour one teaspoon of oil in a pan and fry the red chillies.

4. Make sure that the red chillies are not  burnt.

5. Grind it to powder along with the above fried ingredients.

6. In a pan pour the gingelly oil and add the mustard seeds.

7. When the mustard starts to splutter add the chana dhal and peanut and fry until they change their color to golden brown .

8. Add Turmeric powder, Hing & Curry leaves and fry once.

9. Now add the tamarind extract and salt. Let the mixture boil till the raw smell of the tamarind goes.

10. Add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick and oil floats on top

11. Finally add the grated jaggery and then switch off the flame.

Note : You can also dry fry one tablespoon of sesame seeds, powder it and add it to the pulikachal. This will give you a different taste.

1. Cook the rice in the usual manner. 

2. Add 1 1/2 tbsp of Puli Kachal to the boiled rice and mix well. Add more if required.

3. You can use this Puli kachal for more than two weeks if properly cooked. 

4. This can be served with Appalam/Avial