For the pulliyodharai mix
1) one big lemon size tamarind
2) 10 to 12 red chilies
3) 1 1/2 teaspoon dhania
4) 1 1/2 teaspoon channa dal
5) 1 1/2 teaspoon mustard
6) 1 1/2 teaspoon groundnuts
7) 1 1/2 teaspoon curry leaves
8) 1 1/2 teaspoon salt
9) 1/2 teaspoon fenugreek
10) 1/2 teaspoon turmeric powder
11) little asafoetida
12) 1/4 teaspoon crushed jaggery
13)4 Tablespoon sesame oil(nallennai)
14) Tablespoon cooking oil
15)2 cups rice
Cooking procedure
Soak the tamarind in little water.
Take thick pulp out of it and keep aside.
Cook the rice,care should be taken not to overcook the rice.It is better to cook the rice in a vessel and strain the water instead of pressure cooking.
Once the rice is cooked transfer it to a wide vessel to cool it.
Heat a teaspoon of oil in a kadai .
Fry about ten chillies(leave two for seasoning),dhania ,fenugreek and half spoon of the channa dal.
Cool this and dry grind it to a coarse powder.
Heat the remaining oil in a kadai season with mustard channa dal ,groundnuts ,the remaining two chillies and curry leaves.
Add the tamarind pulp and the turmeric powder .
Boil it for 10 to 15 minutes or untill it turns thick (close the kadai as the mixture will splash all over while boiling).
Once it turns nice thick add the jaggery and remove from fire.
Add the ground powder, salt and asafoetida.
Mix well and add to the rice and again mix well untill the rice absorbs the mixture.
Storage tips:
This rice will remain good for a day
The above mixture can be made in advance and can be stored in an airtight bottle .It can The above mix can be refrigerated to maintain the freshness.
BTW,puli sadham pudikaadhavargal irukavae mudiyadhu.adhuvum pulisadhamum poritha vadaamum, aaha besh besh romba nanna irukkum
