Whats cooking - Pulihora/Tamarind Rice

Pulihora is all time favorite and occasions special variety rice. Its prepared in  different styles, Andhra, Tn ( specially called perumal kovil puliyodarai( tamarind rice made in vishnu temple)). Here I am sharing the recipe. 

Ingredients for the powder:

1)  Coriander seeds    -  1.5 tbsp
2)  Jeera                       -  1tsp
3)  Urad dal                  -  1tbsp
4)  Channa dal             - 1tbsp
5)  Seasame seeds      - 1tsp
6)  Red chillies             - 5-6
7)  Fenugreek seeds    - 1/2 tsp

For Pulikaichal:( Puli - Tamarind , Kaichal - thickened/thickening )

1) Tamarind                                -   Lemon sized ball
2) Channa dal                             -  1tsp
3) Red chillies                            -   2
4) Peanuts                                  -  1/4 cup
5) Cashews                                 -  say 10(optional)
6) Turmeric powder                   - 1/4 tsp
7) Hing                                        -  2-3 pinches
8) Curry leaves                            - a sprig
9) Seasame oil ( thts the flavor) - 5-6 tbsp.
10) Mustard seeds                      - 1/2 tsp
11) Salt                                        -  as needed
12) Jaggery                                 -  1tsp( powdered)
 ** Raw Rice                                -  700-800 gms.

Making of Pulikaichal:

1) Spice Powder:

Dry roast the ingredients mentioned above for powder separately till we get nice aroma and grind them together after its cooled down. The powder  can be stored .Sometimes we can add curry leaves ( two sprigs) so its ground and its not seen in rice. It gives nice flavor. 

2) Pulikaichal:

1)  Take  a heavy bottom pan. Add oil , add mustard seeds, after that splutters, add jeera, channa dal, ( if u want u can add peanuts now itself or at the end along with cashews). fry them once they change to golden brown, add red chillies that's broken in to halves.

2)  Add hing, curry leaves, now add the tamarind extract,bring it to boil, add turmeric powder, fenugreek powder(if u dont use that spice powder). if you use powder add it now n bring it to boil until it thickens, raw flavor leaves, the oil comes up , separating from mixture. add salt and jaggery, mix it well.add the dry roasted cashews at the end. the paste is ready.

This is the paste. pulikaichal we call. we can mix it in the rice that is cooked separately. 

Behind the Scene:

If needed we can add a few drops of sesame oil n sprinkle a little powder on the top that gives nice flavor.
we can store the paste for couple of days..n . Yum yum pulihora is ready.
The above measurement gives around 10 tbsp of the mix( i have made it so dry, we can make it a little loose ..like a thick chutney.) it would yield a little more. Around 700-800 gms of rice ,with this measurement we can make..

Behind the scene:

We can use curd chillies( more milagai) which gives a different taste and the chillies can be consumed too.

Every thing teaches us something, when we observe , we can learn or sometimes it just happens right infront of us. This pulihora along with serving the taste buds, has served a greater purpose and has taught and shown deeper things which are memorable..

Along with food for stomach, tiny bites for mind, a few quotes to practise.....in life.