Watch how to make Tamil nadu puliyodharai recipe / Puli sadam ( pulikachal paste) along with 2 ways of packing for travel. This is not temple style puliodharai sadam. This tamarind rice is my MIL's Tamil nadu home style version. Its a very simple recipe. You can refrigerate and store this pulikachal paste for one week. Please check the following link for recipe with step by step pictures.
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INGREDIENTS FOR PULIKACHAL PASTE
Tamarind – Lemon size
Turmeric powder – 1/2 tsp
Curry leaves – 2 sprigs
Hing / Asafetida – 1/4 tsp
Salt – As needed
Powdered Jaggery – 1 tsp
Water – 2 TO 2.5 cups
To temper
Gingely oil or Cooking oil – 2 to 3 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tbsp
Channa dal – 1 to 2 tbsp
Red chillies – 6 nos (pinched..refer the video)
Hing – 2 pinches.
Curry leaves – 1 sprig
Roasted peanuts - 2 tbsp (optional)
To roast and grind:
Methi seeds – 1/ 2 tsp
Chana dal – 1 tbsp
Red chilly – 5 nos ( add more for spicy taste)
To mix with rice :
Pulikachal paste - as needed
Cooked raw rice or steamed rice (puzhungal arisi) - 2 cups
Gingely oil - As needed to mix the rice
Curry leaves - Few ( For garnishing)
MUSIC : VEXENTO
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