Pulikaichal is a must for any “busy family” always running… trying to be on schedule but end up a few minutes behind every time 🙂 🙂 :-)Being a mom is an adventure in itself and you never know what you learn everyday… all these years I have learned the lessons that mom and her mom learned and this is one of them…. make this “life saver” pulikaichal… for puliyodharai for a quick lunch box! Nowadays..you can buy anything except time especially that early morning hours are way toooooo precious than anything in this world and this one is a must for survival 😛
Coming to our pulikaichal here… i make this ahead of time and every time when i have scratch my head as to what to pack… this one from the refrigerator is a handy helper! I’ve given the recipe “Pulikaichal for two” … you can multiply or divide based on the number of members in your family.
These kind of food as we call it “Kattu Sadam” “kattu Soru” which means preserved packed food which are specially treated with natural preservatives which can keep them for a long time without going rancid. Puli Sadham or Tamarind rice / புளியோதரை tops the list for Travel foods … long train journeys, picnics will always have one of this packed and today its in our lunch box too 😉
Ingredients for dry roasting
- Fenugreek seeds – 1 teaspoon
- Black peppercorns – 1 teaspoon
- Raw Coriander seeds – 1 tablespoon
Ingredients for Pulikaichal
- Tamarind – 1 (golf ball size) (soaked in 1 cup water)
- Sesame oil – 4 tablespoons
- Dry red chilli – 6 (broken into pieces)
- Mustard seeds – 1/2 teaspoon
- Split black gram / ullundu – 1/2 teaspoon
- Bengal gram / Kadhala paruppu – 1 tablespoon
- Raw peanuts – 1 tablespoons
- Curry leaves – 10
- Asafoetida – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – 3/4 teaspoon (kallu uppu / kosher salt preferred)
- Cooked rice – 4 cups (any variety.. basmati, sona masoori, pachai arisi)
Lets see how to make this pulikaichal…
Prep work– First, Soak that tamarind in 1 cup water and make a thick pulp and keep it ready. Second, in a pan.. dry roast fenugreek seeds until they pop… over medium flame. They will turn slightly brownish when done, immediately remove and keep aside. Next in the same pan dry roast raw coriander seeds along with black peppercorns until browned a bit. Remove and let them cool completely. Grind all three ingredients to a fine powder and keep it ready.
Now in a pan heat sesame oil… splutter mustard seeds, followed by bengal gram, split black gram and peanuts. fry hem till lightly browned… now add in the broken dry red chillies along with curry leaves and fry them all until crisp.
Add in the thick tamarind pulp and bring it to a boil.
Sprinkle asafoetida, turmeric and salt now and saute well in oil.
While that is boiling add in the dry spice powder that you made earlier and simmer the gravy….
The water will slowly evaporate and the mixture will thicken and start to ooze out oil on top. Switch off at this stage.
This will be good for months in refrigerator…. of course making it fresh always brings in that extra flavor. Mix it will rice and let it sit for few hours…. that soaking will make it more tasty. These kind of food as we call it “Kattu Sadam” “kattu Soru” which means preserved packed food which are specially treated with natural preservatives which can keep them for time without going rancid. Puli Sadham or Tamarind rice is number one in the list for Travel foods … long train journeys, picnics will always have one of this packed!
Notes
- Serves 2
- This puliyodharai mix will be good for 4 cups of cooked rice which will be sufficient to pack for 2 to 4 people. double or triple depending on the number of members in your family.
- Kosher Salt – kallu uppu is a must for this recipe, acts as a preservative and also makes the food tasty and last long.
- Sesame oil – is a must for this recipe… no compromise pls.
Check out these versions too..
