Puliadharai
Ingredients
Two big lemon size Tamarind
Sambar Powder - 2 1/2 tsp
Red Chilli Powder - 1
Turmeric Powder - 1
Groundnuts (pre-roaste)
Jaggery/Sugar
Salt
For seasoning
Mustard
Jeera
Urad Dal
Chana Dal
Curry Leaves
Green Chilli - 1
Red Chilli - 4/5
Method:
- Soak the tamarind in water, squeeze out thick
juice and keep it aside.
- In a pan, heat some vegetable oil and season it
with mustard and jeera and once they sputter add the
other ingredients and fry till the dal becomes golden
brown.
- Now add tamarind juice carefully.
- To this add sambar powder, red chilli powder and
turmeric powder. Add salt to taste.
- A very little piece of jaggery or a little sugar
can be added to the mix to control the hotness of
chilli.
- Let the mix boil well for 5-6 minutes.
- Add the pre-roasted groundnuts (ie. groundnuts
fried in a pan till light brown).
- Keep stirring the mix from time to time so that it
doesn't get burned. The taste of puliadharai is in
boiling well.
- Once the mix becomes really thick and starts
leaving the sides, switch off the gas stove.
- Puliadharai is ready to serve.
Puliadharai is best with rice as Tamarind Rice. If
well made it can substitute for pickle in most of the
dishes. The quantity of ingrediants can be adjusted
according to taste. Be sure to store the Puliadharai
in refrigerator. The above mix should be sufficient
for a couple of weeks.
Cooking time : 20-25 minutes.
