Traditional Puliodharai by Meenama! Interesting tips and reminders about Pongal Festival

#sujanfunkitchen is here with one more #Meenama #traditional #recipe #Puliodharai .

Ingredients:

Tamarind 100 GMsj
Til oil 6 tbsps
Mustard seeds 2 tsp
Chana dal 2 tsp
Groundnuts 1 handful
Turmeric powder tsp
Asaefotida- 1 tsp
Red chillies 4 or 5 (optional)
Salt to taste
Jaggery powder 2 tsps (optional)
Curry leaves a handful
Ingredients for the Secret Spice Powder or Mel Podi:

Coriander seeds 3 tbsp
White sesame seeds 3 tbsp
Black pepper 2 tsp
Kashmiri red chillies 10 or 12
Fenugreek seeds 1 tsp
Method:

First cook some raw rice into separate grains, but soft
Spread in a thali and toss the cooked rice with few drops of til oil
Allow the rice to come to room temperature
Soak tamarind in 2 cups or 3 cups of hot water for 30 mins
Meanwhile dry roast coriander seeds over medium flame till flavourful keep aside
Now add few drops of oil and roast the Kashmiri red chillies till crisp keep aside
Then fry roast the black pepper lightly
Now fry roast white till over medium flame till it splutters and turns golden keep aside
Finally fry roast the fenugreek seeds till light brown keep aside
Wait for all the 5 roasted ingredients to come to room temperature
When cool grind the 4 spices to a coarse powder keep aside
Now, extract the tamarind water using clean hands
Filter tamarind water and keep aside
Now heat the 6 tbsp of til oil in a heavy kadai
Reduce the flame add the groundnuts and fry till toasted
Now add the mustard seeds and chana dal stir quickly
Remember to reduce gas flame
Now add red chillies if required
Add turmeric powder and saut
Now add the asaefotida and mix
Add a handful of curry leaves and stir fry
Now add the tamarind water and allow to boil
Add salt to taste
Cook everything for at least 15 mins or till the mix is thick
Now add the 5 spice powder of the Pulikachal and cook together
Continue to cook over low flame
Add cup of HOT WATER at this stage
Let everything boil together for a minute or two
Add few more drops of til o to the Pulikachal for the glistening effect
Now to the rice, add the required quantity of Pulikachal and toss and mix to make a yummy Puliyodharai
Remember the Puliyodharai tastes best only after few hours of its final mixing