Cooking Tips-1

Samayal Tips - 17/12/2014

1. While sauting onion and tomato for chutney, saute in Iron kadai. Iron contents would increase and would give perfect aroma to chutney

2. While making rasam, add coriander leafs after removing from the stove and close it for 3-5 mins with a lid

3. To add natural colour to Halwa, just take 2 or 3 spoons of ghee in a kadai, add 2 or 3 tsp of sugar when melted and stir it for 3 - 4 mins... When the colour of the sugar changes, add this to the halwa, so that natural colour of halwa is maintained (as iruttu kadai halwa)

4. Are your fond of Fried rice ? Fried Noodles.. Use iron kadai, which is thin and your make full flame of the stove.... it gives smoky taste while sauting in high flame.

5. Need a perfect taste for Sambar. At last saute some Asafoetida / Perungayam in 2 tsp of oil along with 2 sliced red chilly and add to the sambar.... aroma restored !!!!

Cooking Tips-6

Samayal Tips # 6 (11/01/2015)

1. ஜிலேபி அல்வா செய்யும் போது கேசரி பவுடர் க்கு பதிலாக, காரட் சாறு எடுத்து பாகில் கலந்தால் சுவையாக இருக்கும்.

2. சேமியா, அவல், ரவா கேசரி செய்யும் போது அதில் வெள்ளரி விதை சேர்த்தால் அதிக சுவையோடு இருக்கும்.

3. புளி அவல் செய்யும்போது, 4 ஸ்பூன் புளியோதரை மிக்ஸ் 1/2 டம்ளர் தண்ணியில் கரைத்து அவலின் மேல் தெளித்து, பிசிறி 1/2 மணி நேரம் ஊறவைத்து தாளித்த்தால், வேலை மிகவும் சுலபம், ருசியும் அபாரம்.

4. தோசை மாவில் நூடுல்ஸ் ஒடித்து போட்டு கலந்து தோசை செய்தால், குழந்தைகள் ஆஹா நூடுல்ஸ் தோசை அண்ட் விரும்பி சாப்பிடுவார்கள்..

5. கொழுக்கட்டைக்கு மாவு கிளறும்போது, அதிகம் வெந்து விட்டால், சொப்பு செய்வது ஓரங்களில் விரிந்து போகும். இத்துடன், சிறிது மைதா மாவு சிறிது கலந்து செய்தால், அழகாக, விரியாமல் வரும்.

Samayal Tips-7

Samayal Tips # 7 (15/01/2015)

1. உளுந்து வடை மாவு ரொம்ப நீர்த்துப்போய் விட்டால் அந்த மாவுடன் கொஞ்சம் அவலைக் கலந்து வடை தட்டினால் வடை சுவையாக இருக்கும். (When the batter for Urud Dal Vadai is Watery, add Aval and make vadai)

2. பனீரை வெட்டும் கத்தியை சிறிது நேரம் கொதிக்கும் நீரில் போட்டு வைத்திருந்து பிறகு பனீரை வெட்டினால் உடையாமல் உதிராமல் துண்டங்களாக வெட்ட முடியும். (If you want to cut panner without pieces, Cut with a hot knife immersed in hot water)

3. பருப்புடன் சிறிது எண்ணெயும், சிறிது பெருங்காயத் தூளையும் சேர்த்து வேகவிட்டால் சீக்கிரம் வெந்துவிடும். (If you want Dal to be cooked well, add few drops of Oil and Asafoetida in the dal and pressure cook it)

4. தேயிலைத்தூள் வாங்கி பாட்டிலில் கொட்டி வைக்கும்போதே அதில் இரண்டு ஏலக்காயையும் பொடித்துப் போட்டு கலக்கிவிட்டால் ஏலக்காய் தேநீர் கமகமக்கும். (While transferring tea powder in a container, add 2 or 3 powdered cardamom with tea and store it, which tastes good)

5. இட்லிப்பொடி செய்யும்பொழுது சிறிது கறிவேப்பிலையையும் போட்டு மிக்ஸியில் பொடித்தால் பொடி ருசியாக இருக்கும். (While grinding Idli Chilly powder, add few dried curry leaves, which gives yummy taste)

Rumali Roti

Recipe : Rumali Roti

Shared by : Radha Natarajan S

Dated : 18/01/2015

A very popular Indian thin flat bread, Roomali roti and so called as the name Roomali means handkerchief, this flatbread is so thin and soft , it can be folded like a kerchief.
The usual way of cooking this thin flatbread is on the convex side of an inverted Indian griddle. Usually maida is used but we avoid it as much a spossible, whole wheat roomali rotis are just as great as the maida ones.

My recipe uses 100 percent wholewheat flour . I got very thin fluffy layered roti , easy to split and fold.

INGREDIENTS:

2 cups whole wheat flour
Pinch of salt.
Water to make soft pliable dough.

2 tbsp of rice flour for dusting the flatbreads before rolling out to bigger discs.

Some oil/ghee to smear on the small discs of rotis.
Method :

Make a soft pliable smooth dough with ingredients and cover with a kitchen towel to rest for 15 minutes .

Then knead once more to a smooth texture, pinch off a small ball and make that into two balls for one roti. Roll each small ball into a small circular disc, , apply the rice flour or maida on one and smear some oil/ghee on both discs . Cover them together and roll them as thin as possible but not with too much force , then you will not be able to separate the thin layer on the roti. I allow the roti to fully puff up so it becomes easy to split the roti into two perfectly.

See the pic

Cook the roti on a very hot tava /griddle and keep flipping them fast to prevent darkening. They can even puff up as we placed tow rotis on one another..so it is likely to puff which make sit easy to split the layer.
Remove and then when little cooled, split the roti from the edges into two thin rumali , like rotis, as thin as handkerchiefs.

Stack these together and keep covered with a clean soft towel to keep them soft.

Panneer Capsicum Gravy

Recipe : Panneer Capsicum Gravy
Shared by : Swaminatha Sharma
Dated : 18/01/2015

Ingredients
Panneer - 100 gms
Capsicum - 1 no
Onion - 2 nos (Finely chopped)
Tomato - 2nos (Finely chopped)
Ginger / Garlic Paste - 2 ts
Ghee - 2 Tablespoon
Oil - 2 tablespoon
Chilli powder - 1 ts
Cumin powder - 1 ts
Coriander powder - 1 ts
Turmeric powder - 1/4 ts
Tomato-Red Colour powder - 1/4 ts
Curd - 2 ts
Curry leaves - 1 bunch
Coriander leaves - finely chopped for garnishing
Salt - to taste
Water - to level

Method :

Heat Ghee and oil in a Kadai and add Ginger-garlic paste, onion, tomato one by one and saute till golden brown and mash so that it forms like a puree/gravy..  Add panneer cubes cut into 1 inch pieces, capsicum, and fry for a few minutes.  Add curry leaves, and all other powders, add some water, and saute till it is cooked... Stir well and add the colour powder so that forms a good mixture and gives aroma.  Add salt, little water and bring it to gravy form.  Add curd and stir well.  Simmer for 2 minutes and transform into serving bowl.  Garnish with coriander leaves and serve hot with Roti / Naan / Chappathi / Fulka / Parota.

Peas Pulav

Recipe : Peas Pulav

Shared by : Swaminatha Sharma

Dated : 18/01/2015

A different and Traditional dish in North India and easy to prepare.

1. Rice - 1.5 Cups
2. Peas - 1/2 Cup (Fresh)
3. Onion - 1/2 Cup (Chopped Finely)
4. Green Chilly - 4 or adjust to your taste (Cut in to pieces)
5. Bay Leaf - 1
6. Cinnamon Stick - 1
7. Cumin Seeds - 1 tsp
8. Clove - 3
9. Garam Masala - 1.5 tsp
10. Salt - Needed qty
11. Oil - 1tbs

Method of Preparation
1. Wash rice and remove water and allow to drain.
2. Heat oil in a pan, add bay leaf, cinnamon, clove and then cumin seeds. Fry for few seconds.
3. Now, add the chillies. Fry it for few seconds. Then add onion and fry till it changes to golden brown.
4. Finally add the peas. Now, add the washed rice.
5. Add salt and garam masala. Mix well.
6. Switch off the stove.
7. Add 2 cups of water to 1 cup of rice.
8. Transfer to electric rice cooker.
9. Remove when cooked.
10. Serve hot with raitha, kurma /chips.

Panneer Capsicum Masala Rice

Recipe : Panneer Capsicum Masala Rice
Shared by : Swaminatha Sharma
Dated : 18/01/2015

Kids love to have lot of varieties on Rice as well as Panneer. This is season for Capsicum, where this is added to panner and rice, gives a different taste. Let us prepare and make our kids happy too....!!

Ingredients
Ghee - 2 ts
Panneer - 1 cup (cut to pieces)
Capsicum - 1/2 cup (Cut to pieces)
Ginger - Garlic Paste - 1 tsp
Rice - 2 cups
Curry Leaves - 1 bunch
Salt - to taste

For Grinding
Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Urud Dal - 1 tsp
Coriander seeds - 2 tsp
Cinnamon - 3 pieces
Red Chilli - 3 pieces

Preparation Method :-

First in a pan pour 1 tsp of oil and saute all the ingredients for grinding and make it as a powder in a Mixer Blender. In a large pan, pour ghee and when hot, add mustard seeds, ginger-garlic paste, panneer, capsicum, curry leaves and saute for 2 mins. Make it sure that capsicum is crispy enough. Then add rice, salt and the Grinded powder and mix it thouroughly so that it makes a full aroma of the Rice. Serve hot with Papads and with Pudina Chutney.

Pudina Chutney

Recipe : PUDINA CHUTNEY
Shared by : Swaminatha Sharma
Dated : 18/01/2015

We do make in home, when we have lot of Pudina. This goes yummy with thatchu mammu, especially during sunny days. Gives full stamina and energy, when we have this mint with tea too...

Ingredients :-

Mint leaves - one bunch
Urad Dhal - 1/4 cup
Green Chillies - 2 or 3
Ginger - 1" piece
Garlic - 4 pods
Tamarind - 1/2" diameter ball (Imli)
Oil - 2 tbsp
Salt to taste

Method of Preparation :

First clean the Mint leaves in water several times to get rid of the dirt. In a large pan, add oil and When hot add the Urad Dhal and fry till it changes color to golden brown. Then add Green chillies, garlic, ginger one by one and keep cooking until aroma arises. Finally add the tamarind and Mint leaves. Turn the heat down to simmer, before adding the mint leaves. When aroma emanates turn off, remove and allow to cool. Transfer all the contents to the Mixer Blender and make to a paste adding water as required. Add salt to taste and blender once to mix well..... Serve with Idlies, Dosas or even Chappathis. Mix this chutney with rice and taken with Fried Papad, tastes good...

Tomato Kurma

Recipe : TOMATO KURMA

Shared by : Swaminatha Sharma

Dated : 18/01/2015 

Onion 2 nos
Tomato 2 nos
Sambar Powder 1 tsp
Turmeric Powder 1/2 tsp
Salt - as required.
Oil - 2 Tsp
Cloves - 2 nos
Cinnamon - 1 inch piece.

To Grind
Coconut 1/4 cup
Green Chilly - 2 nos
Fennel Seeds - 1/2 tsp
Pottu kadalai (Fried Gram Dal) - 1 tsp

How to Prepare ?
Grind coconut, fried gram dal, green chillies and fennel with little water to a fine paste. Heat a kadai with oil. Temper with cinnamon and cloves. Add finely chopped onion and fry till transparent. Add finely chopped tomatoes and little bit of salt. Fry until it becomes soft and gravy. Add sambar powder and turmeric. Mix well and fry for two more minutes. Add 1 & 1/2 cups of water, add more salt if needed and bring to boil. Add the ground paste and boil for 3-4 minutes. Adjust water consistency if it is too thick. Tastes good with Idli, Dosa, Roti, Nan, etc.

Drumstick Dry Curry

Recipe : Drumstick Dry Curry
Shared by : Lakshmi (My better half)
Dated : 18/01/2015

Ingredients :-
Drumstick - 3 nos (cut into 2 inches size)
Onion - 2 nos medium (finely chopped)
Tomato - 2 nos (finely chopped)
Curry leaves - 1 punch
Mustard seeds - 1 ts
Urud Dal - 1 ts
Bengal Gram - 1 ts
Chilli powder - 2 ts
Turmeric powder - 1/2 ts
Cumin powder - 2 ts
Coriander powder - 2 ts
Ginger-Garlic paste - 1 ts
Salt - to taste

Preparation Method :-

Cut drumstick and boil in water for about 5 mins, drain the water and keep aside. In a kadai, add oil and when heated, add mustard seeds when splitters, add urud dal, bengal gram, curry leaves, ginger-garlic paste, onion, tomato one by one, still aroma arises. Then add the boiled drumstick, and all other ingredients and saute for 5 minutes. When it is cooked, add salt and 2 ts of water to make it good cooking. Remove from stove and serve hot with Curd rice, Roti, Sambar rice, etc....

Sweet Corn Veg Soup

Nowadays it has become a fashion to have a Soup to start with before lunch or dinner and named as Appetizer... And many used to order at Hotels with varities of Soups..... Today, let me bring you a normal and good recipe of Sweet Corn Vegetable Soup, which is home made and served before any Dinner / Lunch.... It is very simple and made in minutes and can be served with Pappads / Fried Appalams / Potato Chips.

Ingredients

1 cup corn
3 cups water
1 tbsp Corn flour
Salt to taste
Bit of Sugar (optional)
Boiled peas and small pieces of carrot, coriander leaves (optional)
1/2 tsp Soya sauce
1/2 tsp chilli sauce

Method : Cook the corn and keep some separately . Grind the remaining corn with little peas. In a pan, add water, grinded corn and corn flour and mix well on low flame and stir without making bumps. Add the remaining ingredients and when the soup becomes thick. Now add the boiled peas, small pieces of carrot and the corn kept separately. Garnish with very few finely chopped coriander leaves and serve Hot with crispy Potato Chips.

VANKAAYA KAARA KUZHAMBU

Recipe : VANKAAYA KAARA KUZHAMBU (Brinjal Chilli Gravy)
Shared by : Swaminatha Sharma
Dated : 18/01/2015
Baby brinjals 12-15 (with 4 side slice cut)
Small onions 12-15 (Sambar Onions)
Gingelly oil (nallennai) 6Tsp
Salt to taste
Asafoetida 1/4 ts
Mustard seeds 1/2 ts
Split black gram -1 ts
Curry leaves 10-12
Onion ,sliced 1 medium
Tamarind pulp 2 tsp

FOR MASALA PASTE 
Split Bengal gram (chana dal) 2ts
Dried red chillies 6
Coriander seeds 1 ts
Green cardamoms 4
Cloves 4
Cinnamon 1 inch stick
Poppy seeds (khuskhus/posto) 1 ts
Scrapped Coconut 1/2 cup 

Method

Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste and keep aside.

Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the cut brinjals and onions and sauté till lightly browned.  Add a little salt, cover and cook.  When cooked add the masala paste and sauté for two minutes. Add salt to taste. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked.

Rava, Fruits Veg Delight

Recipe : Samba godhumai rava fruits veg delight. 
Shared by :Hemalatha Jayaraman
Dated : 15/01/2015

Ingredients : 
Samba wheat rava 500 grams, 
Sugar 750 grams,
Ghee 250 grams, 
orange juice 1 cup, 
pomegranate juice half cup,
carrot juice half cup. 
Cashews 15 nos. 

Preparation : Soak samba rava for 1 hour. Grind to a fine paste adding water. Take a sieve, and press the paste and extract milk. Add some more water and grind again to take some more milk. Make sugar syrup to 1 string consistency and add the wheat rava milk and stir continuously adding melted ghee generously. When half done add carrot and pomegranate juices and stir till they blend well. When the mixture leave the sides switch off the stove. Roast the cashews in ghee and add. When warm add orange juice and mix well.

Badam Poli

Recipe : BADAM POLI/BOLI :

Shared by : Shobha Balasubramaniam

Dated : 15/01/2015

Ingredients

3/4 cup Badam
1/4 cup channa dhal
1/4 cup grated coconut
1 cup maida
1 1/2 cup jaggery ( powdered)
Little turmeric powder
Oil 3_4 tsps
Little cardomom powder

METHOD :

Mix maids flour with required water.. Add turmeric too. At the end add oil and mix thoroughly ...keep aside for 3_4 hours. Lil oil should float on top. Close and keep aside.  Soak badam in Lil water for 3_4 hours. Then boil badams and channa dhal in separate vessels in cooker for three whistles. Then filter the extra water. Now peel the badams and put it in the mixed along with channa dhal, jaggery and coconut and grind well.  Now put the ground mixture in a heavy bottomed pan, add cardomom powder and keep it on low flame stirring. Now the poornam is ready. After it cools down make small balls like in the picture.  Now make a ball from the maida dough...roll out into a small round, keep the poornam ball inside this, close from all sides and roll out like chapathi.  Then make the poli on the tawa using ghee instead of oil...flipping on the other side also.  Now its ready to eat.

Gulabi Halwa

Recipe : Phool gobi gulabi halwa

Shared by : Indu Murali

Dated : 15/01/2015

Ingredients

One cup grated cauliflower.
One cup paneer rose petals
One cup milk
Half cup sugar
Two tea spoon ghee
Cashews 5
Rose milk essence half tea spon

Method

Dip cauliflower in hot water and grate it..put a kadai add ghee and fry the cauliflower till the raw smell goes. Then add milk boil it till it is cooked... then add sugar and rose petals till done. Finally add essence and garnish with cashews. You will get healthy and|yummy alwa.

Paneer Pongal

Recipe : Panneer Pongal
Shared by : Girijamani Lakshmanan
Dated : 15/01/2015

Ingredients:

Paneer 2 cups grated
Vellam 2 cups podichathu
Payathamparuppu 1/4 cup
Coconut scrapped. 1 cup
Ghee. 1 cup
Elakkai. 5 nos
Cashew nut and raisins for garnishing

Procedure:
Podichathu vellathu 1cup thaneela karachundu, vadikattanam. In a non stick Kadai roast the payathamparuppu and keep it aside. Add a cup of water in the Kadai and bring it to boil. Add the payathamparuppu and cook it in sim fire. When it is half cooked add the vellam water and cook it till the water drains out. Add the coconut and cook for five minutes. Add the paneer to it and cook it continueously stirring till it thickens. While stirring add 1/2 cup of ghee. Cook till ghee starts separating from the dish. See that the dish is not thickened. If it gets thick add a cup of boiled milk to make it into required consistency. Add elakkai powder.

Garnish the dish with cashew nut and raisins in the ghee. Serve it hot, it can be served cold also by refrigerating it.  On eating it it will have the crunchiness of coconut and payathamparuppu , with the taste of soft paneer.

Tender Coconut Payasam

Recipe : TENDER COCONUT PAYASAM/ELANEER PAYASAM

Shared by : Radha Venkatesh

Dated : 15/01/2015

INGREDIENTS:

Tender coconut water (elaneer) - 1 CUP
Tender coconut pulp - 1 CUP
Condensed milk – 2- 3 tbs
Full cream Milk – 1 CUP
Cashew nuts – 5-6 roasted in ghee.
For Garnishing – chopped Tender Coconut Pulp, Saffron strands.

Mix together the Tender coconut water and the Pulp. Blend it into a coarse paste .In a bowl Add the full cream milk and condensed milk, and add the paste of tender coconut and tender coconut water in it. Add the roasted Cashew. Then refrigerate for 1 hr.
Before serving add a table spoon of chopped tender coconut pulp, garnish it with Saffron strands. Serve it in Shot Glass. Serve Cool.  You can add cardamom powder, almond, coconut milk to enhance the flavor and richer.(optional)

Carrot Apple Dry Fruits Kheer

Name: Ramaswamy Mh
Recipe : CARROT APPLE DRY FRUIT KHEER

Dated : 15/01/2015 

Ingredients:
Carrot - 1 no. medium size
Apple - 1 no. Small
Dates - 4 nos. deseeded
Kishmish/Raisins - 8-10 nos.
Cashew - 2-4 nos.
Milk - Full Cream / Evaporated - 1 cup
Ghee - 2 tsps
Salt: One Pinch

Method:
Soak Dates, Raisins & Cashews in a quarter cup of hot milk for about 10-15 mts

Peel & grate carrot & apple.  In a kadai, heat a tsp of ghee and saute the grated carrot & apple till soft. Grind the soaked dry fruit mixture along with 3/4 of the sauted carrot-apple mix in a mixie/grater. Use the soaked milk instead of water to get a paste.  Heat kadai with the remaining 1/4 carrot-apple mix, saute for a few seconds, add the paste and let it boil for 2 minutes.  Now add the remaining milk to this and let it simmer in medium flame for another 5 mts till it thickens to a semi-solid consistency.  Add a pinch of salt to enhance the sweetness of the dish.  Once done transfer to serving bowl and garnish/decorate with roasted cashew, raisins & cherries.  Sprinkle grated fresh carrot on top for flavor & colour.  Tasty Yummy healthy kheer is ready to slurp...  No need to add any additional sugar since the natural sweetners are already available with dates, apple, carrot & dry fruits.

Puran Poli

Recipe : Poli
Shared by : Pankajam Durgaprasad
Dated : 04/01/2015

For dough
Maida 11/2 cup . Add a pinch of salt and little turmeric powder and mix withwater to make a loose dough. Then add gingely oil little by little and knead well. This should be kept in rest atleast 3 hrs. 

For pooranam
1 cup kadalaparuppu ( channa dhal) 
4 tbsp grated coconut
1 1/4 cup jaggery depending upon sweetness
Now pressure cook channa dhal to 3 whistles.it should be cooked but not mushy.
Strain it and allow to cool. Now put this in mixie and make a powder form. Add the grated coconut and jaggery to it . At last the cardomon powder and make it to nice paste.
It u make rounds it should form a ball. If its loose put in a kadai and stir it until its firm. Allow to cool.
Now in a plastic sheet or butter paper or plantain leaf apply some oil take some dough spread it with hands and keep one round ball of pooranam inside. Close it carefully and pat again to make round shapes. Carefuly take it out and put it on tawa smear some ghee turn other side and take out. Have hot with ghee on top. If your using plaintain leaf u can just flip over on tawa and take out the leaf after the poli sticks to the tawa.

Araichu Vitta Kuzhambhu

Recipe : Thengai Araichuvitta Kuzhambu
Shared by : Radha Iyer
Dated : 13/01/2015

Thenga Arraichha Kozhumbu. A family favourite. This goes well with keera masiyal and vazhakkai- kuurkkai mazhikkuvarrati and Papadams

Recipe: Roast together urad dall , menthiyam and molaga vettal. Grind with freshly grated coconut into a smooth paste.  Boil vegetables like ladies finger, ash gourd, brinjal, drumsticks, Chembu etc. in tamarind water with salt. When all veg 

are cooked, lower flame and add the ground paste. Don't allow to boil. Garnish with curry leaves and temper with mustard seeds, methi and red chillies. Yummy!

Parthasarathy Temple Puliyodare

தேவையான பொருள்கள்:

பச்சரிசி – 5 கப்
நல்லெண்ணை – 50 கிராம்
மிளகு – 200 கிராம்

புளிக்காய்ச்சல் தயாரிக்க
புளி – 100 கிராம்
நல்லெண்ணை – 100 கிராம்
கடலைப் பருப்பு – 100 கிராம்
உளுத்தம் பருப்பு – 100 கிராம்
வெந்தயம் – 10 கிராம்
சீரகம் – 5 கிராம்
கடுகு – 10 கிராம்
பெருங்காயம் – சிறிது
முந்திரிப்பருப்பு – 50 கிராம்
உப்பு- தேவையான அளவு
மஞ்சள் தூள் – 10 கிராம்

செய்முறை:
புளிக்காய்ச்சலை முதல்நாளே செய்துவைக்க வேண்டும்.
புளியை கெட்டியாகக் கரைத்துவைத்துக் கொள்ளவும்.
நல்லெண்ணைய வாணலியில் வைத்து, அடுப்பை மெதுவாக எரிய விடவேண்டும். எண்ணை காய்ந்ததும், அதில் கடுகு, கடலைப் பருப்பு, உளுத்தம் பருப்பு, வெந்தயம், சீரகம், பெருங்காயம் என்ற வரிசையில் போட்டு நன்றாகச் சிவக்க வறுக்கவும். பின்னர் அதில் முந்திரிப் பருப்பையும் வறுத்துக் கொண்டு, கெட்டியாக கரைத்துவைத்துள்ள புளியைச் சேர்க்கவும். 2 நிமிடம் கொதித்தவுடன், உப்பு, மஞ்சள்பொடியைச் சேர்த்து நன்றாகக் கிளறவும். புளிநீர் பாதியாக வற்றும்வரைக் கொதிக்கவிட்டு, இறக்கி எடுத்துவைக்கவும். [மறுநாள் புளிக்காய்ச்சலைத் திறந்ததுமே கும்’மென்று மணமாக இருக்கவேண்டும். சரியாகக் காய்ச்சவில்லை என்றால் புளியின் பச்சை வாசனை வரும்.] மறுநாள் பச்சரிசியை உதிர் உதிராகச் சமைத்து, ஒரு அகலமான தட்டில் அல்லது பாத்திரத்தில் பரத்தி இரண்டு டீஸ்பூன் நல்லெண்ணை சேர்த்து ஆறவிட வேண்டும். சாதம் ஆறியதும், கொஞ்சம் கொஞ்சமாக புளிக்காய்ச்சலைக் கலக்க வேண்டும். பின்னர் தேவையான அளவு பொடி செய்யப்பட்ட மிளகை, 50 கிராம் நல்லெண்ணையோடு கலந்து, அதையும் சாதக் கலவையில் சேர்த்துக் கலக்க வேண்டும்.

Raw Rice – 5 cup
Sesame oil– 50 gms
Red Chillies– 200 gms

For Pulikkachal 
Tamarind– 100 gms
Sesame oil- 100 gms
Chana dal- 100 gms
Urad dal – 100 gms
Fenugreek (methi seeds) – 10 gms
Jeera – 5 gms
Mustard seeds– 10 gms
Asafoetida - a pinch
Cashew nuts – 50 gms
Salt as required
Turmeric – 10 gms

Method:
The pulikkachal should be made the previous day itself.
Make a thick extract of the tamarind. In a Kadai ,pour til oil. Keep gas flame on medium heat. When oil becomes hot, add mustard seeds, chana dal.....hing till deals become light brown. Add cashew nuts and when it gets roasted add the tamarind extract. After 2 mins add the turmeric powder, salt and stir well simmer till tamarind reduces to half the quty. Store in a container.  When you open the container, a mouth watering aroma should come.  Next day, cook the rice so that it remains grainy. Spread in a flat vessel . Add 2 tsp of sesame oil and cool. After rice cools, mix the prepared pulikkachal little by little.  Pour the remaining 50 gms. oil and mix well.  Puliodharai is ready.