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.
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Tomato-Cilantro Thokku

 

 

tomato-coriander-thokkuTalking about pickles how can one miss out on the ubiquitous tomato-coriander that find their way into our dishes?

Last week was satisfying as I got to make more than one pickle in a couple of days’ time.  Soon after preparing lemon pickle I was informed that Ar and As were planning a homecoming for the weekend.  The immediate plan was to make one more pickle to be sent back with them and who else  but tomato and coriander came to my rescue! I decided to make a combo, the thokku way and  was too happy with the outcome.

It took me less than an hour to process and get the pickle ready. I used the pressure cooker to reduce the volume of the puree and it helped in fast reduction and avoided mess while cooking.

Ingredients

Ripe (firm) tomato 1 kg

Cilantro (coriander) leaves 3 cups (loosely packed) or 2 cups (well packed)

Tamarind 100 g (free from fibers)

Sea salt 3 tbsp

Red chili powder 3 tsp (heaped)

Turmeric powder 1 tsp

Asafotida ½ tsp

Fenugreek powder ½ tsp

Sugar 1 tsp

Sesame oil 3 tbsp

Method

  • Soak the tamarind in warm water for 15 minutes to soften it. Use just enough water to soak the tamarind.
  • Clean the cilantro leaves and let the water dry out to get moisture-free leaves.
  • Remove the stalk point from the tomatoes and quarter them for easy blending.
  • Transfer the tamarind and half the tomato to the blender and blitz  to get a smooth puree. Transfer to a bowl and now transfer the remaining tomato the blender. Add the cilantro laves also and blitz to get a coarse puree.
  • Heat the oil in the pressure pan on a low flame and when the oil gets hot add fenugreek powder, chili powder, turmeric powder, asafotida and mix well. Transfer the two portions of the puree to the pan and add salt and sugar.
  • Close the pan, add the weight and let the mix cook on high flame for three whistles.  As the mix gets cooked the entire place will get filled the aroma of the pickle.
  • Wait for the pan to cool down and open the lid to see the thickness of the pickle.  If it has reached a gel like consistency wait for the pickle to cool down completely and transfer to airtight bottles for storing.
  • In case the the mix is a bit liquid like in consistency heat on low flame to thicken the mix. Do keep an eye on the mix and keep stirring to avoid burning of the pickle.

 

 

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Chef’s Note

  • Before storing the pickle add a tablespoon of vinegar on the top to store the pickle longer
  • Minimal water to soak the tamarind helps in thicker puree.
  • Coarsely ground cilantro gives a lovely bite to the pickle besides the bursting flavor