Thursday, 15 January 2015

Chettinad Puliyodharai
Raw Rice - 1.5 cups
Tamarind - Gooseberry size / Nellikai size
Peanuts - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste
Gingely oil - 4 -5 tbsp
Mustard seeds - 2 tsp
Dried red chillies - 4 number
Curry leaves - few
Chana dal - 1 tsp
Urad dal - 1 tsp
Asafoetida - generous pinch
Masala powder ingredients
Coriander seeds - 4 tbsp
Dried red chillies - 6 numbers
Black pepper - 1 tsp
Chana dal - 2 tbsp
Fenugreek seeds - generous pinch

Chettinad Tamarind Rice
1. Dry roast each ingredient given under masala powder, allow to cool and grind together to fine powder.
2.  Cook 1.5 cups rice with 3 cups water until rice is tender and cool the cooked rice.
3. Soak gooseberry sized tamarind in 1/2 cup water and extract the pulp.
4. Heat gingely oil in a pan, fry peanuts in oil until golden, drain and set aside.
5. In the same hot oil add mustard seeds, red chillies, curry leaves, urad dal, chana dal and asafoetida. Fry till mustard seeds splutter and dals turn golden.
6. Add tamarind extract, turmeric powder, ground masala powder and salt to the pan, bring to boil and simmer on low flame until raw smell of tamarind extract leaves and oil separates on sides of pan.
7. Remove pan from heat, add cooled rice and peanuts, mix well and leave it for at least 15 mins.
Serve Puli sadam with Vadam,  potato fry etc.
Puli Sadam