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.
