This spice mix/paste is used to make Puliyodarai.
Puliyodarai or Puli Sadam is one of the many variety rice from the southern part of India. Spice Powder plays an important role in preparing Puli Karaichal (a liquid) which is the main ingredient in preparing the Puliyodarai. Puliyodarai is also prepared in temples as an offering to the God and then distributed among the devotees. The preparation is also called Temple Puliyodarai.
Puli Karaichal can be used as an accompaniment on its own to Dahi Rice, Dosa , Idli etc other than making the Puliyodarai. It can be stored in a refrigerator for months at end and is an easy fix to add to rice when in a hurry.
Ingredients for Puzikaachal
To roast and grind
Red Chilli – 6 Nos
Bengal Gram (Channa Dal / Kadalai Paruppu) – 2 tbsp
Black Gram (Urad Dal) – 1 tbsp
Sesame (Til) – 2 tbsp
Black Pepper – ½ tsp
Fenugreek (Methi) Seeds – ½ tsp
Curry Leaves – 2 strand
Oil – ¼ tsp
Tamarind (Imli) – Goose Berry size ball
Turmeric (Haldi) Powder – ½ tsp
Salt to taste
Gur (Jaggery) Grated – 1 tsp
Sesame (Gingili Oil / Nalla Ennai) – 4 tbsp
Red Chilli (Broken) – 3 Nos
Rai ( Mustard) – 1 tsp
Black Gram (Chenna Dal) 1 tbsp
Ground Nut ( Peanut) – 2 tbsp
Curry Leaves – 2 strand
Asafoetida (Hing) – ½ tsp
Preparation of Puzikaachal:
Soak the Imli (Tamarind) in 2 cups of water for 30 minutes. Take out the Tamarind, squeeze to extract the Tamarind Juice only into the water. Keep the Tamarind water aside
Heat ¼ tsp oil in a pan. Add Chilli. In few seconds, add all ingredients under “To Roast and Grind” column one by one and roast till all the Dals become pink and the curry leaves become crispy. Cool the ingredients.
Grind all of them together to a coarse powder and keep aside.
Heat Gingelly Oil in the same pan, add Mustard Seeds and allow to crackle. Add broken Red Chilli, Chenna Dal, Urad Dal, Peanut and Curry Leaves.
Roast till the Dal becomes golden brown. Add Asafoetida and add Tamarind water immediately. Add Haldi Powder salt and Jaggery. Cover the pan with a lid and simmer it for 20 minutes in low flame. Keep stirring in between.
The quantity of the Tamarind would reduce and the oil would start separating. Add the ground powder, mix well and cook for a minute.
It will start becoming a thick liquid. Switch off the flame.
When it becomes cool, transfer it to a sterilized glass jar. Store it in a refrigerator. This can be stored for months at end and is an easy fix to add to rice when in a rush.