Instant Puliogere Mix

 

Puliodarai podi

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.

 

Ingredients

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

For tempering

Oil 1 tsp

Mustard seeds 1 tsp

Peanuts  2 tbsp

Asafotida ½ tsp

Salt ¼ tsp

Method

  • 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

 

Chef’s Note

  • 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.

Udupi Rasam

udupirasam

 

Time we visited the coastal Karnataka after reveling in the land of mangoes for a festive cuisine …. Udupi rasam! No meal offered in the Udupi temples/Dharmasthala or any of the Brahmin Mangalorean wedding feast is complete without the famous Udupi rasam. The specialty of the rasam powder for this is the inclusion of mustard seeds as also fenugreek seeds. Furthermore, the ingredients are roasted in a generous amount of coconut oil and often the tempering is also done in coconut oil. Naturally with so much of coconut flavor to it, fresh coconut is only optional. The powder is made in bulk and used for other stir fry dishes too. I used coconut oil minimally to roast the condiments and I love the aroma of ghee in tempering; so tempering in ghee. To balance the heat from the chilies I used coconut and also jaggery. Byadagi chilli is used to give the vibrant color and one can use a mix of normal red chilies and Byadagi chilies to give color and taste.

This recipe is adapted from the recipe from  Chitra Amma’s Kitchen

Ingredients

Tamarind 1 lemon/gooseberry sized ball or  1 tbsp of pulp

Green chili 1 (slit)

Arahar dal 2 tbsp (to be pressure cooked)

Turmeric powder ½ tsp

Tomato 2 medium-sized

Fresh coconut 1 tbsp (grated)

Curry leaves frpom 3 sprigs

Salt 1 tsp or as per taste

Jaggery powder ½ tsp

Ghee 1 tbsp

Mustard seeds 1 tsp

Asafotida ¼ tsp

Water 4 cups

 

For rasam powder

rasam condiments

 

Red chillies 4

Byadage chilies 4

Coriander seeds 1 tbsp

Cumin seeds 1tsp

Urad dal 1 tsp

Coconut oil  ¼ tsp

 Mustard seeds 1/3 tsp

Fenugreek seeds ¼ tsp

udupi rasam ingred

Method

  • Add turmeric powder to the washed arahar dal and pressure cook the dal for 4 whistles.
  • For rasam powder: In a wide and thick-bottomed pan add the mustard seeds and fenugreek seeds and dry roast till the color starts changing to brown. Remove from fire and transfer to a platter to cool.

Add the coconut oil to the same pan and roast the chilies, followed by cumin seeds, coriander seeds and urad dal. As the aroma is released switch off the flame and transfer to the platter to cool down.

Powder the roasted condiments to a slightly coarse texture.

  • Blanch the tomato in hot water or by microwaving for a minute. Blend the blanched tomato, coconut and curry leaves to a smooth paste.
  • Extract the pulp from tamarind soaked in warm water into the cooking vessel or add the ready pulp and make up the volume to 1 cup. Add salt and slit chilly and keep it on slow fire till the raw smell of tamarind is gone.
  • Add the mashed dal and tomato-coconut paste to the vessel and make up the volume to 1 liter.
  • When the mix starts boiling add the rasam powder, asafotida, and jaggery. Switch off the flame when the mix starts boiling and gets frothy.
  • Temper the mustard seeds and transfer to the ready rasam.

udupi saaru

Note

Normally this rasam uses coconut oil for tempering and those who love strong coconut flavor can use coconut oil. The condiments are also roasted (fried?) in a fairly large scoop of oil

Red chili is commonly used in tempering but I decided to skip it.