Puliyodarai / Puli kaichal

Ingredients

Tamarind – 25gms

Red chilli – 5nos (cut into pieces)

Channa Dal / Kadalai paruppu – 2tspn

Curry leaf – 2 strings

Roasted Ground nut – 25gms

Mustard seeds – 1tspn

Sesame Oil/ Gingely oil – ½ cup

Rock salt – To taste

Turmeric powder – 1tspn

Jaggery – small piece

To Dry roast and grind

Channa Dal – 2tspn

Red chilli – 4nos

Fenugreek/ vendayam – 1 tspn

Til/Sesame seeds – 1tspn (Used white)

Asafoetida / Hing powder – ½ tspn (I used the solid one)

Preparation

Dry roast the ingredients (given to grind) and make it into powder.

Soak tamarind in water and get thick pulp out of it.

Heat a kadai, add Gingely oil. Once it get hot, add channa dal and fry for few seconds until it become slightly brown. Add slit red chilli and mustard seeds. Once it pops out, add curry leaves and fry for few seconds.

Then add the tamarind pulp, rock salt, turmeric powder and leave the gravy to boil for 5-10mins in slow flame.

 

Once the gravy started to become thick add the ground powder and mix it well. Then cook it under slow flame until all the oil used initially comes out. Add roasted ground nut, jaggery and let it cool for some time. Then transfer it to air tight container. This puli kaichal will stay good for a long time. 

Here goes my style of Puliyodarai / Puli kaichal.

Capsicum Chutney

Initially, when I go to market I don’t prefer to buy Capsicum. But later when I started to learn more about salads preparation, I understood the benefits of this wonder vegetable.  When I studied more about it, I came to know that Capsicum hold lots of health benefits in it.  The health benefits of capsicum include relief from cancer, peptic ulcer, menopausal problems, low risk of cardiovascular disease and diabetes. It has anti-inflammatory, analgesic properties and may also provide relief in pain related to arthritis. It also provides relief from fibromyalgia, skin aging and psoriasis.

These peppers contain high amounts of vitamin C and vitamin A. 100gms of green Capsicum provides 11% of daily requirement of Vitamin B6 to our body. 

I use to try many varieties with capsicum and here goes my style of Capsicum Chutney which goes well with Idli and dosa.

Ingredients
Capsicum - 3 nos (Of any color)
Small onions – 5 nos
Green chilli - 1
Ginger- ½ inch piece
Garlic-6pods
Tomato -1
Salt – to taste
Oil – 1 tspn

For tampering
Mustard – 1/2tspn
Red chilli – 2nos (cut into small pieces)
Curry leaves – 2 strings
Asafoetida / Hing- Pinch
Seeragam/Cumin seeds – 1/2tspn

Preparation

1.      Heat oil in a kadai. Add onion, green chili, ginger and garlic pods. Cook until the raw smell goes off. 

2.      Now add chopped capsicum, ginger and tomato. Cook well until the ingredients becomes little dark.  

3.      Add enough salt. Cool it for few minutes and grind it into paste.

4.      Heat oil in a kadai, add mustard seeds. Once it started to pop up add red chili pieces, seeragam, hing powder and curry leaves. Fry it for few seconds and garnish the chutney.

 

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