Puliyodharai Recipe (1)

INGREDIENTS:

1. Cooked rice - 3 to 4 cup.
2. Dry chili - 25
3. Blanched Roasted Peanut or ground nut - 1/2 cup
4. Black gram - 1 tablespoon (tbsp.)
5. Mustard seed - 1 teaspoon (tsp.)
6. Asafoetida piece - Otaheite gooseberry (arainellikai) size
7. Bengal gram - 1 tablespoon (tbsp.) + 1 teaspoon (tsp.)
8. Tamarind - 1 orange size
9. Rock salt - 1 1/2 tablespoon (tbsp.)
10. Curry leaves - 10 count
11. Fenugreek seed - 1/2 tablespoon (tbsp.)
12. Turmeric powder - 1 teaspoon (tbsp.)
13. Sesame Oil - 100 milliliter
14. Sugar - 3 teaspoon (tsp.)

PREPARATION:

1. Soak tamarind, salt in cup of water for 10 minutes. Now take tamarind juice by adding more water to 3 1/2 cup in total.
2. Dry Roast the fenugreek seeds and keep it aside.
3. In a pan heat oil. Now break the asafoetida pieces and fry them. Remove from oil and keep it aside.
4. Powder the roasted asafoetida pieces, fenugreek seeds.
5. Now add dry chili and lower the heat.
6. Now add mustard seeds, bengal gram, black gram, curry leaves and stir once.
7. Now add the tamarind juice, turmeric powder, sugar and bring to boil. NOTE: increase the heat after you add tamarind juice.
8. Boil and cook until oil starts to separate. Now add asafoetida powder, fenugreek powder. Stir and cook this when oil separates and form a thick paste.
9. Once cool down. store it in a bottle. Will stay good for 6 months if you don't touch with hand.
10. In a bowl add cooked rice, 2 tablespoon (tbsp.) oil, roasted peanuts, roasted curry leaves, tamarind paste as needed mix well and serve.

NOTES:

1. This is a huge quantity not for single meal preparation.