Recipe - பச்சை புளியஞ்சாதம் (Instant Puliotharai)

பச்சை புளியஞ்சாதம் (Instant Puliotharai)

This is yet another recipe I learnt  from my mother in law, She does this for neivedhyam mostly.
The advantage is, of course, you can make this the moment you feel like having puliotharai!

Ingredients
Tamarind (புளி) - size of a big lemon

rice (அரிசி) - 1 cup

Sesame oil (நல்லெண்ணெய்) - 3 tbsp
Mustard (கடுகு) - 1 tsp
Broken Urad dall (உளுத்தம் பருப்பு) - 2 tsp
Channa dall (கடலை பருப்பு) - 2 tsp
Roasted groundnut (வறுத்த வேர்கடலை) - 2 tsp (optional)
Dry red chillies (காய்ந்த மிளகாய்) - 8 - 10 numbers
Curry leaves (கருவேப்பில்லை) - 2 sprigs
Turmeric powder (சமையல் மஞ்சள்பொடி) - 1/2 tsp

Asafoetida powder (பெருங்காயம் பொடி) - 1/2 tsp

Salt (உப்பு) - to taste

1. Cook the rice and keep aside

2. Squeeze the tamarind with little water to make a thick juice. Please ensure the juice is not thin. We just need about 2/3 cup of thick juice, not more.

3. In a kadai, add 1/2 the quantity of sesame oil, add mustard and the broken pieces of dry chillies. Let the chillies darken a bit as the mustard crackles, add the urad dall, channa dall and then the groundnut. Switch off gas and add the turmeric powder, asafoetida powder and curry leaves.

4. Take the tamarind juice in a wide vessel useful to mix the rice, add the hot rice to this and immediately add the seasoning given above. Add the balance oil to this and salt to taste

Leave it for a few minutes before mixing well.

The tamarind juice kind of gets semi cooked with the hot rice and it will not taste raw.Your pachai pulianchaadam is ready to be eaten with vadam/pappad and just plain curd!

•