How to make Pulikaichal to make Tamrind Rice

Preparing and storing Pulikaichal will help in making Puliyodharai easily whenever needed.



Ingredients:

Tamrind - 1 tennis ball sized

Salt - (Better Rock salt) 1/4th handful or to taste

Vendhayam(Fenu greek) - 1 tbsp

Red chillies - 10 to 12 nos

Turmeric Powder - 1/2 tsp

Asafodeita - 1/2 inch piece

Mustard seeds - 2 tspn

Gingely oil - 1/4th cup

Bengal Gram - 1/2 cup

Groundnut (Raw) - 1/4 cup

Curry Leaves - 1/4 cup



Method: 

Soak the tamarind in hot water and extract tamarind juice. The juice should be thick. This size of tamarind will give 2 to 3 cups of thick extact. (Alternatively around 12 to 14 tbspns of Tamarind Paste can also be used)

 

Dry roast methi seeds. Fry 1/4 cup of Bengal gram in 1 tsp of gingely oil along with 6 Red chillies. Grind bengal gram and red chillies together with methi seeds and asafodeita to a fine powder.



Heat pan and add gingely oil to it. Add the mustard seeds and let it splutter. Add the groundnuts to it and fry it till it turns crispy. Add bengal gram and fry till it turns golden brown. Add the remaining red  chillies and curry leaves and saute it for a few mins.



Add turmeric powder and salt to Tamarind extract (add 2 cups of water to the Tamarind paste) and add it slowly to the pan. Simmer the stove and let the extract boil. When it becomes a saucy consistency add the methi seeds powder and boil it again. When the oil comes out remove from flame. Let it cool and store it in a dry container. If stored outside, it had to be used within 3 or 4 days. It can be used for almost a week to 10 days if stored in fridge.