Pulikaichal is one of the dish many would prefer for a picnic..... I will give the measurement in very small quantity.. people who wish can multiply their quantity accordingly
Ingredient.
Tamarind lemon sized
Red chillies 6 nos
Salt 2 tsp
Dhania 1 tsp
Gram daal 1 tsp
Fenugreek 1/2 tsp
Pepper 1/2 tsp
Ground nuts a hand full
Gingelly oil 3 tbspn
For seasoning
Mustard seed 2 tsp
Gram daal 1 tsp
Asafoetida 1sq inch
Turmeric powder 1 tsp
Red chillies 4 nos
For masala
Fry red chillies, coriander seeds, pepper ,gram daal seperatly in half tsp of oil and dry fry fenugreek seed.Add a hand ful of curry leaves at the end and grind coarsely putting all the above ingredient..Add ground nut to the ground masala.
Method
Take juice of tamarind by soaking it in warm water for half an hour.The juice will come around 3 glasses.
In a kadai pour the oil.When it gets heated add the ingredient mentioned in seasoning.Now gently pour the tamarind juice .Add the requires salt and let it boil till its reduced to more than half and oil comes out of it. Let it boil in simmer for 5 minutes. At this stage add the ground masala and mix well. Let it be in simmer till the mixture thickens and becomes a semi solid lump with excess oil oozing out of it. At this stage add fresh curry leaves and switch off stove. this has a shelf life of 2 months
Ingredient.
Tamarind lemon sized
Red chillies 6 nos
Salt 2 tsp
Dhania 1 tsp
Gram daal 1 tsp
Fenugreek 1/2 tsp
Pepper 1/2 tsp
Ground nuts a hand full
Gingelly oil 3 tbspn
For seasoning
Mustard seed 2 tsp
Gram daal 1 tsp
Asafoetida 1sq inch
Turmeric powder 1 tsp
Red chillies 4 nos
For masala
Fry red chillies, coriander seeds, pepper ,gram daal seperatly in half tsp of oil and dry fry fenugreek seed.Add a hand ful of curry leaves at the end and grind coarsely putting all the above ingredient..Add ground nut to the ground masala.
Method
Take juice of tamarind by soaking it in warm water for half an hour.The juice will come around 3 glasses.
In a kadai pour the oil.When it gets heated add the ingredient mentioned in seasoning.Now gently pour the tamarind juice .Add the requires salt and let it boil till its reduced to more than half and oil comes out of it. Let it boil in simmer for 5 minutes. At this stage add the ground masala and mix well. Let it be in simmer till the mixture thickens and becomes a semi solid lump with excess oil oozing out of it. At this stage add fresh curry leaves and switch off stove. this has a shelf life of 2 months
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