Pulikaichal (for tamarind rice)

When you go to temples in south India, often puliogare (tamarind rice) is offered as prasadham which tastes so good and has no match. To prepare tamarind rice or the 'puliogare', you need the 'pulikaichal' which is the spicy tamarind paste (loose & oily). Some also prefer eating it (pulikaichal) as a pickle with idli/dosa/curd rice. Tamarind rice is also served as one of the variety rice in 'South Indian Mini Meals' menu. Let's see how to prepare pulikaichal and tamarind rice.

(tamarind rice)

(pulikaichal)

(tamarind rice with loaded nuts)

Ingredients:
Gingley oil : 10 tbsp apprx
Red chillies : 18 to 20
Urad dal : 1.5 tbsp + 1 tsp
Chana dal (kadala paruppu) : 1.5 tbsp + 1 tsp
Dhaniya seeds : 1.5 tbsp
Fenugreek seeds : 1 tsp
Mustard seeds : 1 tsp
Curry leaves : few
groundnuts : 1/4th cup (or black chana )
Tamarind juice (concentrated) : 3 tumblers (1 tumbler =~ 200ml)
Note:To get 3 tumblers of concentrated juice, take tamarind equal to one big tomato size apprx
turmeric : 1 tsp
Asafoetida/hing : tamarind seed size
Salt to taste



Method:

1. Heat 1-2 tsp  gingley oil  in a pan. Add 4-5 red chillies, 1.5 tbsp of Urad dal, chana dal,dhaniya seeds, 1 tsp fenugreek seeds and roast it till the dal turns golden brown.
2. Allow it to cool and then grind it into coarse powder.
3. Now take 8-9 tbsp of gingley oil in a pan.   Add 1 tsp of mustard seeds, chana dal, urad dal, remaining red chillies (broken in small pieces) , curry leaves, groundnuts (or dry black chana) and saute for 1-2 min.
4. Add 3 tumblers of thick concentrated tamarind juice, add turmeric, asafoetida, salt, let it boil till it reduces to 1/4th of its quantity.
5. Add the roasted and ground powder, some curry  leaves again, mix well for a minute or two and switch off the flame.
6. When it cools down transfer it into a pickle bottle and you can store it for about 2 months when stored in refrigerator and that too when it has enough oil floating on the top of the bottle.

To prepare the tamarind rice:
7. Just mix little amount of  the prepared paste (2-3 tsp) with cooked rice(2 cups or as you like it), taste and adjust salt if required. Done :)

NOTE: If you want the groundnuts to be crunchy, then instead of adding in step 3, you can dry roast few (as required) and add in step 7 while mixing pulikaichal with rice.