How to make pulikachal or puliyodharai mix...here we go.
Ingredients:
Tamarind - 1 big lemon size (preferably the old tamarind)
Turmeric powder - a pinch
Salt - To Taste
For Grinding:
Coriander seeds - 2 teaspoon
Fenugreek seeds/Vendhayam - 1/2 teaspoon
Ingredients:
Tamarind - 1 big lemon size (preferably the old tamarind)
Turmeric powder - a pinch
Salt - To Taste
Grated Jaggery - 1 teaspoon
For Grinding:
Coriander seeds - 2 teaspoon
Fenugreek seeds/Vendhayam - 1/2 teaspoon
Red chillies - 15
Sesame seeds - 1 teaspoon
black pepper - 1/2 teaspoon
For Seasoning:
Gingelly oil - 4 tablespoon
Channa dhal - 1 teaspoon
Peanut - 1 teaspoon
For Seasoning:
Gingelly oil - 4 tablespoon
Channa dhal - 1 teaspoon
Peanut - 1 teaspoon
Kothukadalai - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon
Curry leaves -few
Method or procedure to make pulikachal
1.Soak the tamarind in water and extract the juice and keep it aside
2.Heat the pan and dry fry the fenugreek seeds,sesame seeds and curry leaves and keep it aside
3.Pour one teaspoon of an oil in a pan
and fry the red chillies and dry turmeric (kattai manjal). Make sure that the red chillies are not
getting burnt. Grind it to powder(dry) along with the above fried
ingredients.
4.Now in the pan pour the gingelly oil
and add the mustard seeds. When the mustard starts to sputter add the Channa dhal, kothukadalai and peanut and fry until they change their color to golden
brown colour. Now add Hing & Curry leaves and fry
once.
5.Now add the tamarind extract and add the salt. Let the mixture boils till the raw smell of the tamarind goes off.
6.Now add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick.Finally add the grated jaggery and then switch off the flame.
7.The yummy yummy Pulikachal is ready to serve.
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 aroma and
taste.
Puliyodharai Rice / Pulihora Rice
-Boil the required amount of rice in the usual manner.
-Add a proportionate measure of Puli Kachal to the boiled rice and mix well.
-Use clean and dry spoon. You can use this Puli kachal for more than two weeks if properly cooked.
-This can be served with Appalam/Pappadam/Vadam.
cookingly yours,
vinu
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com
No comments:
Post a Comment