Puliyotharai/ Puliyogare..whatever it is known as... is a south Indian speciality. In temples, puliyotharai prasadam is famous all over Tamilnadu. the sauce is called pulli kachal which can be stored upto 5 days. Puliyotharai is very good picnic food. Iyengar style puliyotharai is made with a spice powder where as the home made puliyotharai is made with just tamarind and basic ingredients. I luv both methods. U can use left over rice and make wonder puli sadam.
1 cup cooked rice
Tamarind – size of 2 Lemons (squeeze the pulp)
Sesame seeds – 1/4 cup
Coriander seeds – 1/4 cup
Channa Dhal – 1/4cup
Red Chillies – 8-10
Methi seeds –1 tbsp
Salt to taste
sesame Oil – 1 cup
Turmeric Powder – 1 tsp
Mustard, Urad Dhal, Red Chillies ,Asafoetida / Hing,Curry Leaves and ½ cup Ground nuts.
Spice powder:Heat the kadai and add the Sesame seeds, allow it to splutter. Keep it aside. Add the Coriander seeds, Channa Dhal and Redchillies and roast till they become brown. Keep it aside. Add Methi seeds and fry till they become light brown. All the above should be roasted without any oil. Grind them to a coarse powder. Spice mix is ready..
Pulikachal:Heat oil in a kadai and add the red chillies (according to urspice level)and once they turn dark brown, add the mustard, urad dhal, asafoetida. Add the thick tamarind pulp and allow it to boil for 15 mins till it becomes thick gravy( Ucan see the oil sperating at the corners). At this stage, add salt, turmeric powder and the ground powder and stir well. Fry ground nuts and curry leaves separately and add to the above mixture. Allow the sauce to cool and store it in a clean, dry container.
How to make Puliyotharai?
Spread rice is a wide vessel. Add sesame oil, and required amount of pulikachal. Mix thoroughly. Adjust salt. Puliyotharai is ready!!!
Note: To make home- made puli sadam, dont add spice mix. Puli sadam is ready!!