Kovil Puliyodharai

INGREDIENTS: (GIVES 1/4 CUP PULIKAICHAL PASTE APPROX.)

TO ROAST AND GRIND:

CHANNA DAL	1 TBLSP
URAD DAL	1 TBLSP
DHANIYA (CORIANDER SEEDS)	1 AND 1/2 TBLSP
RED CHILLI	6-7
SESAME SEEDS PEPPER	1 TBLSP 3 TSP

TO TEMPER:

SESAME OIL	4-5 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	1 TBLSP
CHANNA DAL	1 TBLSP
CURRY LEAVES	FEW

OTHER INGREDIENTS:

THICK TAMARIND EXTRACT	1 AND 1/2 CUP( I USED TAMARIND PASTE 2 TSP)
SALT	AS NEEDED
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	2 PINCHES
JAGGERY	1/4 TSP

 METHOD:

• Dry roast the ingredients given the table “To roast and grind”.
• While doing add the sesame seeds in the last as it will get burnt fast.
• When it is cool, powder it finely in a mixer.
• ****************

• In a pan add sesame oil and temper the items given under the “to temper” table. When the dals turn golden brown add the tamarind extract. I used the tamarind paste(store bought) and added the water. If using tamarind, soak it in hot water and extract the juice.
• When it starts boiling add the ground powder , turmeric powder, salt ,jaggery and asafoetida.

• Simmer the flame and let this boil for few minutes till the raw smell goes off and this mixture reaches the right consistency.
• Cook half cup of sona masoori rice(raw rice) and allow it to cool. Let the grains be separate.
• Mix 2 tblsp of this pulikaichal to this rice and add a tsp of sesame oil. Nicely mix with clean hands. Check for taste, if you need little more spicy add extra paste or if you find it very spicy or making for kids add some more rice.