Puliodarai (known across the nation more popularly as Tamarind rice) is a must in temples, as travel food, in weddings and other social events.
Pulikachal the sauce that forms the base for this rice is a bit laborious ans has to be prepared with planning . Fresh pulikachal certainly has its aroma and place but often for those in a hurry who need it as a fast food alternative an instant mix with all the merits of pulikachal is a boon. Commercially available mix of various brands are there in the market but home-made mix has its place and retains all the flavors and taste of the moist sauce. This mix can come handy at anytime when in a hurry and can be stored for at least a month at room temperature if no coconut is added as in Karnataka style.
Tamarind small ball about the size of a lemon
Dry red chilies 10 (preferbly the long variety)
Peppercorns 1 tsp
Cumin seeds 1 tsp
Fenugreek ½ tsp
Coriander seeds 2 tbsp
Sesame 1½ or 2 tbsp
Chana dal 1 tbsp
Urad dal 1 tbsp
Jaggery shavings 1 tbsp
Turmeric powder 1 tsp
Salt 1 tbsp
Oil 1 tsp
Mustard seeds 1 tsp
Peanuts 2 tbsp
Asafotida ½ tsp
Salt ¼ tsp
- Dry roast the sesame seeds in a wok till it starts spluttering and transfer to a plate to cool it.
- Add a drop or two of oil in the same wok and roast the chilies on low flame till the aroma surfaces.
- Transfer to a plate to cool and add the fenugreek seeds to the wok and roast for a minute on low flame. Add the peppercorns to the wok followed by cumin seeds and when you start getting the aroma of pepper add the lentils and roast till it starts turning golden in color. Transfer to a plate and in the same wok roast the coriander seeds just enough to get the dry look and releases aroma; transfer to the mix in the plate.
- Now is the turn for tamarind to get a complete dry condition by flipping it in the wok for a minute or two. Add it to the chili plate and cool.
- Blitz the chili and tamarind to get a coarse powder as they take longer to get powdered. Add the remaining roasted ingredients, salt, and turmeric powder and powder to fine state. Add jaggery shavings and run the blender for a few seconds.
This powder can be stored for a few weeks in an airtight container and used when needed.
- For those who prefer to add the tempering to the mix before storing heat the oil in a wok and let the mustard seeds splutter. Add the peanuts, asafotida ad salt and roast till the peanuts are done and crunchy. Add the tempering to the mix and and mix well.
Puliodarai mix is ready for use. To make puliodarai refer to Melakotai puliodarai given in the blog.
Puliyodarai made with the mix has a flavor its own and close to the Melkottai puliyodarai
- In case you want get the Karanatka flavor roast a tablespoon of coconut grate or desiccated coconut till crisp and blitz along with jaggery. However, do remember to store in the refrigerator as coconut does not have long shelf-life.