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Thread: Pulikachal recipe

  1. #1
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    Pulikachal recipe

    I dont have a good recipe for authentic pulikachal - the way Iyengars make it. Can somebody please post a really good recipe for pulikachal please? I love the stuff and dunno how to make it Thanks!

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  3. #2
    Senior Member Regular Hubber rsankar's Avatar
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    Hello shammi,

    This recipe is collected by my mother in law. She got some oooooold books, and I found this recipe, which is taste like Triplicane Parthasaaradhi temple Puliyodharai.


    PULIKAAICHAL SEIMURAI :

    Good quality tamarind (Puli) - 150 Gms
    kadughu - 1 spoon
    jeera (seeragham) - 1 spoon
    kadalai paruppu - 1 spoon
    cashewnuts (mundhiri) - 1 to 2 spoon
    peanuts (verkadalai) - 1 spoon
    Vendhayam - 1/4 spoon
    gingelly oil (nallennai) - 2 kuzhi karandi
    full red chillies - 7 to 8
    curry leaves some
    salt to taste

    Method :

    Puli, salt pottu small quantity water-il oora vaikkanum. Puliyai karaithu vadi kattavum. Vaanaliyil gingelly oil vittu, full red chillies, kadughu,jeera, kadalai paruppu, mundhiri, vendhayam, curry leaves, verkadalai pottu varuthu, turmeric powder small pinch + puli karaisalai vidavum. Nanraagha kodhikka vidavum. nadu naduvil kilari vidavum. oil mele midhakka aarambhithaal "Puli kaaichal" is ready.



    PULIYODHARAI POWDER :

    dhaniya seeds - 6 spoons
    vendhayam - 1/4 spoon
    perunghaayam ( asafoetida) - small piece
    pepper (milaghu) - 1 spoon

    IF YOU WANT MORE HOT (optional)

    Dry Red Chillies - 3 to 4



    Method :

    Dry roast vendhayam (nanraagha sivakka varukkavum), keep aside. Then dry roast dhaniya, dry red chiilies (optional).
    Then pepper. keep aside. at last pour some oil in kadai roast perunghaayam. keep aside. Cover it for about 30 minutes. (Hemant sir, always I follow your tips, and its best too. thanks) grind it in grinder to medium course.

    PULIYODHARAI MIXING METHOD :

    Oru periya thattil udhir udhiraagha vaditha rice-i paravalaagha vaithu first puli kaaichal (thevaiyaana alavu mattum) siridhu, and puliyodharai powder (thevaiyaana alavu mattum) siridhu thoovi gentle-aagha mix seiyavum. You have to taste salt and hot before serve. If you need some more hot you can add pepper powder at last. You can sprinkle 1/2 tsp fresly made jeera powder at the end.

    enjoy.

  4. #3
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    hi

    can you tell me, how much tamrind paste should i use for 150 gms of tamrind.

    will it taste the sameway, even if i use the tamrind paste?

    how many cups of rice can be used for the quantity you have mentioned?

    pls help
    thanxs
    gayathri

  5. #4
    Senior Member Regular Hubber rsankar's Avatar
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    Quote Originally Posted by sonumickey
    hi

    can you tell me, how much tamrind paste should i use for 150 gms of tamrind.

    will it taste the sameway, even if i use the tamrind paste?

    how many cups of rice can be used for the quantity you have mentioned?

    pls help
    thanxs
    gayathri
    Hello gayathri,

    1. Its up to you. You don't have to use all puli kaaichal. first take small quantity puli kaaichal and puliyodharai powder, then mix with rice. whenever you're mixing puli kaaichal and powder you have to taste it. You can store leftover puli kaaichal and puliyodharai powder in the air tight box.

    2. It'll not taste the sameway, if you use the tamarind paste.
    Do not use tamarind paste.

    3. rice, this quantity also up to you. use broken pacharisi (Raw rice?) or broken basmathi rice. don't use parboiled rice.

    4. If you need more hot don't use chilli powder. USE PEPPER POWDER.


    I think it will help.

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