Pulikaichal is the the Tamarind paste that is prepared in advance and stored.In olden days of no refrigerators, it was very handy. Now also, it can be prepared and stored for packing lunch or for the travel menu or for the Pooja.
With this one Pulikaichal,not only Puliodharai but Puli Aval, Puli Semia , Puli Idiappam and Morekoozh can be prepared.
This Pulikaichal, Rice, an electric rice cooker,pickle, Curd are very supportive for the people who do not like to eat out during travel by their own or rented cars. It can also save time for those who like to cover a lot of places during any tour.
For 4 cups of rice ( roughly for 8-10 packets )
Ingredients :
Tamarind 1 lemon size + little more
Turmeric Powder, Salt
For tempering :
Red Chilly 15
Channa Dhal 3 tbsp.
Oil 5 tbsp.
Mustard 1 tsp.
Split Urad Dhal 1 tsp.
Hing, Curry Leaves.
To dry roast and grind :
Red Chilly 2
Coriander Seed 3 tbsp.
Channa Dhal 2 tsp.
Fenugreek 1 tsp.
Hing.
Method :
1. Soak the Tamarind in warm water and take 2 cups of Tamarind water.Dry roast the given ingredients and powder in the mixer.Some people add Pepper and Sesame. So if you like, you can add.
2. Heat oil and add the ingredients for tempering.After the Mustard splutters, add the Tamarind extract, salt and Turmeric Powder. Let it boil on medium flame. When it starts, thickening, add the powder. Mix well and simmer till it reaches the paste like consistency.The Pulikaichal is ready to be mixed with the cooked Pacharisi.
Normally for a mediocre eater 1/2 cup or 100 grams of uncooked rice is enough.
So for packing for a picnic or cooking for an occasion,say if there are 2 rices, tamarind and Curd Rice, 50 gms( 1/4 cup) of uncooked, each for Tamarind and 50 gms. for Puliodharai is enough for a person. Even if one is a poor eater and the other eats well, it is balanced.The reason I have given the quantity separately for Tamarind and Curd Rice is that, I always cook rice separately for Tamarind Rice with less water and for Curd Rice with more water.
For 1 cup of uncooked rice, we get 2.5 to 3 cups of cooked rice depending on the water, we add. If the rice is old and of a good quality, we can add 3 - 3.5
cups of water.
This Pulikaichal always has a place in my fridge and it is very handy to pack my lunch.For half ofthe above quantity of Tamarind paste, I can pack my lunch for 2 or 3 days in a month and others at home also can use this.
Note :
This powder of dry roasted ingredients, named Taste Maker Powder by me can be prepared in more quantity and stored, That is very handy to prepare Pulikaichal in a short time,
It also enriches the taste of sambar on adding a tsp. in the end.
This Taste Maker Powder also enriches the taste of Mango Rice, Nellikkai Rice, Cabbage Rice etc. when 1 or 2 tsp. is mixed in the end.
With this one Pulikaichal,not only Puliodharai but Puli Aval, Puli Semia , Puli Idiappam and Morekoozh can be prepared.
This Pulikaichal, Rice, an electric rice cooker,pickle, Curd are very supportive for the people who do not like to eat out during travel by their own or rented cars. It can also save time for those who like to cover a lot of places during any tour.
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| Pulikaicahal |
For 4 cups of rice ( roughly for 8-10 packets )
Ingredients :
Tamarind 1 lemon size + little more
Turmeric Powder, Salt
For tempering :
Red Chilly 15
Channa Dhal 3 tbsp.
Oil 5 tbsp.
Mustard 1 tsp.
Split Urad Dhal 1 tsp.
Hing, Curry Leaves.
To dry roast and grind :
Red Chilly 2
Coriander Seed 3 tbsp.
Channa Dhal 2 tsp.
Fenugreek 1 tsp.
Hing.
Method :
1. Soak the Tamarind in warm water and take 2 cups of Tamarind water.Dry roast the given ingredients and powder in the mixer.Some people add Pepper and Sesame. So if you like, you can add.
2. Heat oil and add the ingredients for tempering.After the Mustard splutters, add the Tamarind extract, salt and Turmeric Powder. Let it boil on medium flame. When it starts, thickening, add the powder. Mix well and simmer till it reaches the paste like consistency.The Pulikaichal is ready to be mixed with the cooked Pacharisi.
Normally for a mediocre eater 1/2 cup or 100 grams of uncooked rice is enough.
So for packing for a picnic or cooking for an occasion,say if there are 2 rices, tamarind and Curd Rice, 50 gms( 1/4 cup) of uncooked, each for Tamarind and 50 gms. for Puliodharai is enough for a person. Even if one is a poor eater and the other eats well, it is balanced.The reason I have given the quantity separately for Tamarind and Curd Rice is that, I always cook rice separately for Tamarind Rice with less water and for Curd Rice with more water.
For 1 cup of uncooked rice, we get 2.5 to 3 cups of cooked rice depending on the water, we add. If the rice is old and of a good quality, we can add 3 - 3.5
cups of water.
This Pulikaichal always has a place in my fridge and it is very handy to pack my lunch.For half ofthe above quantity of Tamarind paste, I can pack my lunch for 2 or 3 days in a month and others at home also can use this.
Note :
This powder of dry roasted ingredients, named Taste Maker Powder by me can be prepared in more quantity and stored, That is very handy to prepare Pulikaichal in a short time,
It also enriches the taste of sambar on adding a tsp. in the end.
This Taste Maker Powder also enriches the taste of Mango Rice, Nellikkai Rice, Cabbage Rice etc. when 1 or 2 tsp. is mixed in the end.
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