PULIYOTHARAI MIX - PULIKAYCHAL.

PULIYOTHARAI MIX.

PULIKAYCHAL

NEEDED:- TAMARIND - ONE BIG LEMON SIZE BALL. SALT - 2 TSP, RED CHILLIES - 6 NOS, ASAFOETIDA - ONE INCH PIECE, TIL OIL - 2 TBLSPN, MUSTARD, ORID DHAL - 2 TSP EACH, CHANNA DHAL - 1 TBLSPN, GROUNDNUT - 1TBLSPN, CURRY LEAVES - 2 ARK, TURMERIC PWDR - HALF TSP, DHANIYA PWDR - HALF TSP.  FENUGREEK + ASAFOETIDA + PEPPER + RAW RICE - 1 TSP   EACH TO BE FRIED &  POWDERED. 

METHOD :- SOAK TAMARIND IN ONE CUP WATER. ADD SALT AND SQUEEZE THE PULP OUT OF IT. ADD SOME MORE WATER AND SQUEEZE THE REST OF THE PULP ALSO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL, CHANNA DHAL AND GROUNDNUT. WHEN THEY BECOME RED ADD THE SLITED RED CHILLIES WITHOUT SEEDS. ADD CURRY LEAVES AND HING I. E. ASAFOETIDA. THEN ADD THE TAMARIND PULP WITH TURMERIC PWDR AND DHANIYA PWDR. STIRR WELL AND BRING  TO BOIL. WHEN BOILS SIMMER THE STOVE AND COOK FOR 5 MORE MINUTES. WHEN THE OIL SEPERATES AT THE SIDES ADD THE POUNDED PWDR MIX WELL & AND REMOVE IT FROM THE HEAT. 

MIX IT WITH COOKED RAW RICE AND SERVE IT WITH PAPPADS AND RICE VADAGAMS.