My mom makes the best puliyodare. And it is one of my favorite recipes. The one that she makes is to die for. In school/college days, when I take puliyodare for lunch, I hardly have anything left to eat. All my friends gobbles it up, leaving an empty box! She usually makes a big batch of pulikachal and stores it in the fridge, so it can be used anytime to make the lip smacking puliyodare. It also goes well with dosa, idly or curd rice.
When tempered with sufficient oil and stored in an air tight container, stores well for 6 months in the fridge.
I do the same and make a big batch of it, and it comes in handy on lazy mornings. This is an authentic iyengar recipe.
Ingredients Required:
Tamarind - 1 cups (de-seeded) / Tamarind Paste - 1 cup
Coriander Seeds - 3/4 cup
Fenugreek Seeds - 1 tblsp
Chilli - 20
Turmeric - 1 tblsp
Salt - 2 tblsp
Sesame Oil - 1/4 cup
To temper:
Oil
Mustard Seeds - 1 tblsp
Channa dhal - 1 tblsp
Urad Dhal - 1 tblsp
Hing - 4 big pinches
Curry Leaves - 20
Peanuts - 1/4 cup
How to make?
In a pan, dry roast the coriander seeds and the red chilli.
Cool and grind to a coarse powder.
In a pressure cooker, add 1/2 cup water, spread the tamarind and pressure cook for 6 whistles on high heat. Once cooked, mash the tamarind. (If you are using cooked tamarind paste, you can skip this step)
Add the ground powder, turmeric powder, salt and sesame oil.
Cook on medium flame for 15 minutes. Be careful as it might splatter outside the pan.
The mixture would thicken and reduce in half.
In another pan, add oil for tempering.
Add the mustard seeds and allow to splutter. Add the other ingredients and fry till the dhals are golden brown.
Pour the tempering on the pulikachal.
Cool and store in air tight container.
Notes:
Use only sesame oil. Other oil would not give the authentic flavor and taste
Add chilli as per your spice level.
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