Ingredients
- 100 grams Tamarind
- Powdered Jaggery
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon Asafoetida
- required Salt
- 1 tablespoon Sesame oil
To temper
- 1/4 cup sesame oil
- 1 teaspoon Mustard Seeds
- 3 Dried Red chillies
- few Curry Leaves
- 2 tablespoon chana dal
- 1 tablespoon urad dal
- 1/4 cup Roasted Peanuts
Spice Powder
- 1/2 teaspoon sesame oil
- 1 tablespoon Channa Dal
- 1/2 teaspoon fenugreek seeds
- red chilli
- 1/2 teaspoon pepper
- 1 teaspoon Sesame seeds
Instructions
- Add oil and roast the ingredients under 'Spice powder'. Allow them to cool and grind them to a fine powder without adding water, and keep them aside
- Soak tamarind in lukewarm water for 10 - 15 min
- Discard the seeds and hard part
- prepare tamarind water
- Add sesame oil to a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter
- Furthermore, add turmeric powder and asafoetida; mix well
- Add the tamarind extract and salt; allow it to boil for 12-15 minutes till the raw smell goes off
- Furthermore, Add the spice powder and mix well
- Add jaggery, extra salt, and chilli powder; mix well and cook
- cook till oil starts oozing out and the pulikaichal becomes thick
- Finally, add oil; mix well and turn off the stove
- Kovil puliyodarai
- Cool rice completely
- Add pulikaichal and mix well
- Furthermore temper mustard seeds, chana dal, and roasted peanuts in sesame oil and add; serve
Video
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